BRUNCH POTATOES

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Brunch Potatoes image

This dish is a big hit with my family-and at the church breakfasts and brunches that I often cater. The recipe can easily be cut in half for breakfast for two...or doubled or even tripled for a crowd!

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 8

5 to 6 potatoes (about 2 pounds), cooked, peeled and cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1 small onion, chopped
1 small green pepper, chopped
1 cup shredded cheddar cheese
2 cups cornflakes
1/4 cup butter, melted

Steps:

  • In a large bowl, combine potatoes, soup, sour cream, onion, green pepper and cheese. Pour into a greased 2-1/2-qt. baking dish. Combine cornflakes and butter; sprinkle over potato mixture. Bake at 350° for 40 minutes.

Nutrition Facts :

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