1 pound frozen hash brown potatoes
1 cup shredded Cheddar cheese
1/4 cup mayonnaise, divided
2 tablespoons chopped fresh basil
4 pita pockets
Place hash browns in a large pot and cover with water. Bring to a boil and cook 10 minutes. Reduce heat to medium low and cook 5 minutes; stir in cheese. Reduce heat to low and cook 3 minutes; stir in mayonnaise. Let cool.
Place hash browns in a large bowl and mix with cheese mixture.
Bake in preheated oven for 2 to 4 minutes. Turn pita pockets upside down and place on a nonstick skillet. Repeat with remaining cheese mixture. Bake for 5 minutes.