Cheesy hash brown potatoes


Easter was a few weeks ago, it is one of my favorite holiday’s mostly because I get to see my family do stupid Easter related stunts and games which involve ultimately one team winning the coveted Easter bunny trophy- this year nick names humpy. I also love this holiday because of the amazing cheesy potatoes, which I would like to share with Now as anyone who has read my recipe posts know, I don’t really do measuring, I do estimating and I am totally okay swapping out items if it means I don’t have to make an extra trip to the grocery store. I am also a fan of EASY meals. My family always wonders why I am always eager to volunteer to make these lovely potatoes, well the cat is out of the bag, they are so simple and easy and always a crowd pleaser.

So here we go— my not secret super easy Cheesy Hash Brown Potatoes
• One bag frozen hash browns (usually 28-32oz)
• Two cups cheddar cheese
• One can cream of chicken soup
• One small container of top the tator
• Couple handfuls of cornflakes
• ½ cup melted butter (that’s one stick)
• One stem of green onions- if I have them

Preheat the oven to 350, now mix everything but the cornflakes together. Toss everything into a cake pan, top with lightly crushed cornflakes, cover with tin foil and pop in the oven. Now go back to bed for 40-45 minutes, or catch up on Netflix. Take the tin foil off and bake for another 10 minutes until the top is nice and crispy.
That’s it. Seriously, it takes no time and most of the ingredients are in my pantry. When they are not swap out your cheddar cheese for whatever is left in your fridge drawer, no cream of chicken soup, cream of mushroom, chicken noodle… chicken and rice- I have used it all. No Top The Tator- while this might be the one item I will make a special store run for, you can use sour cream. I have skipped the butter and onions before and used Chex mix instead of cornflakes when I didn’t have any open. This recipe is also easily tweakable to be gluten free if there are any allergies.



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