This weekend was another family holiday get together and the food was endless. I mixed up these hashbrowns so I could prep ‘em in advance, and pop ‘em it into the oven when we got breakfast going. These are ideal before hosting breakfast or brunch! It was perfect to be out of the way while Mr. J whipped up eggs for our party of 5 adults and 3 kiddos.
I made one in a 12″ circular pan and another 9×9 for the freezer. A 9×13 would work too!
1 pound of hashbrowns (defrosted only for a few minutes, able to be broken apart a bit)
1 small white onion, diced
1 can cheese soup
8 oz sour cream
1/2 cup melted butter
1 1/2 cups shredded white cheddar cheese
1 1/2 cups cornflakes
Preheat the oven to 375-degrees (if serving immediately).
Saute onions in a little olive oil until translucent and cooked through.
Stir together the soup, sour cream, and 1/4 cup of the butter.
Add in the hashbrowns, cheddar, and onions. Then stir well.
Pour into a baking dish sprayed with non-stick spray. Press down a little to make it even.
(If not serving right away, cover and refrigerate. To serve, add the topping and bake in the next few days, or cover and freeze.)
If baking and serving right away: melt the other 1/4 cup of butter, and mix in the cornflakes. Stir and spread over the top of the potatoes.
Bake for 40 minutes.
I liked this for the cheesy factor and the crunchy topping. I’m glad there’s one stashed away! This 12″ dish was more than enough for the 5 adults. This would be fun in a bunch of individual ramekins for each person.