Cheesy Potatoes (Print Version)

# Ingredients:

01 - One 30 oz bag of frozen hash browns, either diced or shredded, thawed out.
02 - Two cups of sour cream.
03 - One can (10.5 oz) of cream of chicken soup, store-bought or homemade.
04 - 10 tablespoons of melted butter, divided into 4 tbsp and 6 tbsp.
05 - A teaspoon of salt.
06 - A quarter teaspoon of black pepper.
07 - A teaspoon of dried minced onion.
08 - Two cups of shredded cheddar cheese.
09 - Two cups of corn flakes cereal.

# Instructions:

01 - Leave the potatoes in the fridge overnight to defrost, or spread them on a tray and warm at 200°F for about 20 minutes.
02 - Set your oven to heat to 350°F.
03 - Stir together the sour cream, cream of chicken soup, 6 tbsp melted butter, salt, pepper, and dried onion in a mixing bowl.
04 - Gently mix the thawed hash browns with the shredded cheddar cheese until combined.
05 - Evenly spread the mixture into a 9x13 metal pan.
06 - Place cornflakes into a large resealable bag and crush them using your hands or roll over with a rolling pin.
07 - Combine the crushed cornflakes with the remaining 4 tbsp melted butter, then sprinkle the mixture over the top.
08 - Bake for 40-50 minutes without covering until it's golden and crunchy on top.
09 - Perfect as a side dish for turkey, ham, or even steak.

# Notes:

01 - You can swap the hash browns for 10 small potatoes, boil briefly, and dice them.
02 - To freeze, don't add the cornflake topping. Freeze for up to three months. When ready, thaw overnight and add the topping before baking.

Back