Here is a recipe that I promised to share with my new friends from the retreat in California. We were sitting at the breakfast table and I watched as all of their eyes got as large as saucers. I looked to see what could cause that and realized around these parts, its an old standby! It goes by many names... Patio Potatoes, Cheesy hashbrowns, Company Potatoes, Potato Casserole... it doesn't matter what you call them, they're always good. And I will say that this was the first time I had them served at breakfast. Though I think it could easily become a staple in my brunches to come. ;)
So, to all those friends, wipe your chins. Here's the all too easy recipe, that even Bina could make.
1 pkg frozen shredded hashbrowns- thawed
1/2 cup melted butter
1 tsp salt
1 tsp pepper
2 Tbsp dried minced onion
1 cup cream of chicken soup
1 pt sour cream (with or without chives)
2 cups shredded cheddar cheese
Mix all together and spread in a greased 9x13 pan
Top with 1/2 cup melted butter and 2 cups Corn Flakes mixed together.
Bake at 350* for 1 hour.
You can also freeze these before baking, just let them thaw out before baking.