Hash Brown Baked Potatoes

This is a quick recipe that goes great with almost anything. Just serve it with something green, and a meat! It is the step-child at the meal, taking less than fifteen minutes to prep, and pops out of the oven in an hour. You can start it before you cook your meat and veggie, and it will be ready for you when dinner is done. It is a favorite with the kids, and not many will be able to resist going back for seconds.

INGREDIENTS:
1 lb. bag of hash browns (any texture you like)
9X13 baking dish
3/4 stick butter (melted)
1 cup sour cream
1 can cream of chicken soup
1 can cheddar cheese soup (or 1/2 jar of cheese whiz)
1/4 cup chopped onions (chives also work well) – optional
1 tsp. salt
1/4 tsp. pepper (or to taste)
grated cheddar cheese to top
potato toppers seasoning (or crumbled crispy bacon) – optional
crushed cornflakes

Preheat oven to 350. Shake up a bag of frozen hashbrowns that you have let sit out for a few minutes. If you let them sit out and thaw, draining the water from the bag, you will get a more crisp result. It is good either way, however. Dump hashbrowns in a very large bowl (like you would use to mix cookie dough). Pour all the ingredients (except a handful of chives, a handful of crispy bacon, the potato toppers, the grated cheddar and the cornflakes) on top of them and mix thoroughly. Grease the 9X13 pan and spread the mixture thin on the pan. Sprinkle the topping ingredients you held back on the top of the mixture of hashbrowns in an even layer. Bake for one hour and let stand to cool some before serving.

Recipe from Debbie Wrest via email

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