Party Potatoes
This is the quintessential brunch recipe. It’s perfect for Sunday brunch for just the family (with plenty of leftovers) or when having guests over. I’ve also served this as a side at nighttime parties. Who doesn’t like breakfast for dinner? This casserole fills the bill morning, noon or night! It’s easy to make and brings the flavor! I love some Party Potatoes!
Servings
1
13X9 panPrep time
15
minutesCooking time
1
hourIngredients
1 bag frozen hash browns, shredded and thawed
1 yellow onion, finely chopped
1 can of cream of chicken or cream of onion soup
1 stick of butter, sliced into 8-10 pieces
16 0z sour cream
12 oz bag of shredded cheddar cheese
1 and 1/2 cups of crushed potato chips
Directions
- Preheat oven to 375 degrees F
- Grease the bottom of a 13X9 pan with butter
- In a large saucepan over medium heat, place onion, butter and soup. Mix and stir until butter is melted. Add cheddar cheese and sour cream. Combine well
- Add hash browns and stir until combined well
- Pour into prepared 13X9 inch pan and bake uncovered for 30 minutes
- Remove from oven and stir
- Place crushed potato chips on top and bake for another 30 minutes
- Remove from oven and place on a cutting board or wire rack. Allow to cool for 5 minutes before serving
Notes
- It can be hard to find, but I prefer the Cream of Onion soup for this recipe. I love all of the oniony flavor combined with the cheese and hash browns.
- I use Ruffles for the potato chips. I like the texture it adds to the casserole.