Traditional hash browns are a quintessential breakfast food. Add some salt here, some pepper there and maybe a squirt of ketchup on top—that’s when it really gets good. However you like to dress it up, the crunchy goodness of fried potatoes has always been a crowd favorite. But what happens when the conventional breakfast staple evolves to balance crunchy and creamy? When those golden taters have an added kick of gooey, cheesy goodness? Let me tell you: it’s spud-tacular.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
1 can (10 ¾ oz) cream of mushroom soup
1 cup sour cream
1 teaspoon salt
¼ teaspoon pepper
1 lb (30 oz) frozen hash browns, thawed
1 cup sharp cheddar cheese
½ cup butter, melted
2 cups crushed corn flakes
1. Preheat oven to 350°F. In a large bowl, whisk together soup, sour cream, salt and pepper.
2. Stir in hash browns and cheese, and pour mixture evenly into 9″x13″ baking dish.
3. Combine corn flakes and butter in a separate bowl and sprinkle evenly on top of dish.
4. Bake uncovered for 45 minutes or until golden brown. Remove from oven and serve.