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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hash Brown Potatoes Recipe

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This recipe for Hash Brown Potatoes is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb frozen hash browns
1 can cream of chicken soup
8 oz sour cream
1 cup shredded cheddar cheese
1/4 tsp each salt & pepper
1 med onion chopped fine
1/4 cup melted butter
3 cups Rice Chex - crushed to 2 cups
Directions:
Directions:
Preheat oven to 350º
Butter1 1/12 quart baking dish.
Break up potatoes in a bowl.
Combine soup, sour cream, cheese, onion, salt & pepper. Add the potatoes, mix thoroughly. Turn into baking dish.

Combine butter rice and Rice Chex crumbs. Mix until evenly coated. Sprinkle over potatoes.

Bake 50-55 minutes until potatoes are tender.

(If doubling recipe, use 9x13 dish.)
Personal Notes:
Personal Notes:
Some people use potato chips, but I prefer the Rice Chex.

 

 

 

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