HARVEST POTATOES

Harvest Potatoes image

No matter what ending you use, it makes a great story! It's a great and super-simple side dish that goes great with anything. The only issue - the corn flake topping doesn't hold up so well IF there is any left over to reheat the next day. But that's a really big 'IF'.

Provided by Kelli Harvey @WVKel

Number Of Ingredients 9

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Ingredients

32 ounce(s) package of frozen hash browns, the chucky type, not the shredded
1 can(s) cream of chicken soup
1 cup(s) sour cream
4 cup(s) shredded cheddar cheese
1 stick(s) melted butter or margarine
1 teaspoon(s) onion powder
1 package(s) real bacon bits
5 tablespoon(s) melted butter or margarine (optional)
3 cup(s) corn flakes (optional)

Steps:

Preheat oven to 350. In a large bowl, combine hash, soup, sour cream, 3 cups of the cheese, 1 stick of melted butter, onion powder and bacon bits. Mix WELL. Spread evenly in a 9 X 13 pan.
Either: Top with remaining 1 cup of cheese and bake for 45 to 60 minutes, or until golden
OR Mix remaining melted butter and corn flakes and spread evenly and bake for 45 to 60 minutes

*** Explore more Harvest Potatoes Recipes »

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