This recipe for Roadside Potatoes, by Lynn Cornwell, is from Mama G's Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2-24 oz.or eight frozen hashbrown squares (nine if Ore-Ida) Line two 9x13 pans with these patties and let them thaw. 6 C half-in-half (3 C for each pan) 1 stick butter for each pan
Melt butter and mix with half-in-half. Pour over top of each pan. Put 3/4 C shredded parmesan on each pan. Sprinkle with salt and pepper. Bake at 350º for 45 minutes. Transfer to a crockpot to keep warm.
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