Delicious, savory and -so- easy to make, I've been enjoying these hashbrowns at family breakfasts ever since I was a child. Thinking this recipe must be quite complex, I was pleasantly surprised to discover that you can make these succulent spuds in about three steps.
1 two-pound package of frozen hashbrowns, thawed
¼ cup (1/2 stick) butter, melted
2 cups half and half or cream (may use part sour cream)
1 can cream of chicken (0r mushroom) soup
2 cups + grated white and yellow cheddar
salt, pepper to taste
1. Preheat oven to 350 degrees. Combine potatoes, butter, cream, soup, cheese and salt and pepper.
2. Place in buttered 9” x 13” baking pan. Sprinkle with paprika.
3. Bake 40-50 minutes until potatoes are browned on top and mixture is bubbling. Sprinkle with more cheese and return to oven until cheese melts.