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"The belly rules the mind."--Spanish Proverb

Breakfast Potatoes Recipe

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This recipe for Breakfast Potatoes is from The Frank Family Recipe Book, 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 - 2 pound bag of Southern Style frozen hash browns
2 sticks margarine
2 c shredded cheddar cheese
1/4 cup chopped onions
1 can cream of chicken soup
2 cups crushed cornflakes
16 oz sour cream
Salt and pepper
Directions:
Directions:
Put potatoes in 9 x 13 inch pan.
Melt 1 stick of margarine. Pour over top of the potatoes.
Mix sour cream, cheese, onions, soup and salt and pepper together.
Spread mix over the potatoes
Melt the other stick of margarine and mix with crushed cornflakes. Spread on top.

Bake uncovered 350 for 1 hour.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
I have used crackers instead of the cornflakes. Works great.

 

 

 

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