Monday, May 30, 2011
This is certainly not the only way to make these potatoes but it's without question one of the best that I've tasted. I am asked for the recipe every time I take them somewhere. An added bonus is that it's super easy and fast to put together and stick in the oven so that you can concentrate your energy somewhere else...like dessert. You know, the important stuff!
I typically use low fat sour cream and fat free soup in an effort to make it just a bit less artery clogging. I'm not sure that it is actually working but the effort is placating the skinny chick trapped inside me. It's all about the mind games people.
1 pkg frozen hash browns (my family prefers shredded but the diced works fine too)
1 cube butter
2 c. sour cream
2 cans cream of chicken soup
1/3-1/2 c. dehydrated onion
1 1/2 c. shredded cheese (cheddar or a colby jack blend work well)
2.T. melted butter
2 c. crushed cornflakes
Microwave hash browns on high for 2-3 min. Dump them in 9x13 baking dish.
In a med. saucepan melt butter. Stir in sour cream, soups and onions and mix well. When mixture starts to bubble add cheese. Stir until cheese is melted.
Pour cheese sauce over potatoes and mix together until evenly distributed.
Combine cornflakes and melted butter and spread over potatoes. Bake at 350 degrees for about an hour until hot and bubbly all the way through.