I’ve posted this recipe before, a few different times, but I haven’t had a photo of the baked cheesy hashbrowns with their delicious cornflakes on top…and so it was time to do that. We had them on Easter with a couple of my mom’s sisters. And, because I find them nearly impossible to not eat when I have a chance, I love sharing the recipe.
Family Cheesy Hashbrowns
2 lb frozen hashbrowns
1 can cream of potato soup
1 can cream of celery
16 oz sour cream with chives (my favorite is top the tator)
Salt and pepper to taste
Chopped onion and green pepper (optional)
12 oz cheddar cheese
Mix all together and put in 9×13 pan. Bake at 350 for 90 minutes. Put crushed corn flakes mixed with butter on top and put in the last 10 minutes until crisp.
Variations: sometimes I add fresh chives to the mixture. I’ve also sautéed the onion and green pepper to cut down on the bitterness a bit.