Patio Potatoes
Whether you’re serving them for a summer BBQ or a holiday dinner, they’ll fit right in and quickly become your family’s favorite side dish. Simple, baked to golden perfection, and guaranteed to be the first dish to disappear.
Recipe and image compliments
of Laura from Lolo’s Home Kitchen
-
Prep Time
20 Minutes -
Cook Time
50 Minutes -
Servings
12
Ingredients
- 30 ounces shredded or diced hashbrowns, thawed
- 2 cups Hiland Dairy Sour Cream
- 1 can (10.5 oz) cream of chicken soup
- 10 Tablespoons Hiland Dairy Butter, melted (6 Tbls for mixture and 4 Tbls for topping)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 2 cups Hiland Dairy Shredded Cheddar Cheese
- 2 cups Cornflakes cereal
Directions
- Set hashbrowns out to thaw in the fridge overnight. Or there are fresh, thawed hashbrowns you can buy as well.
- Preheat the oven to 350 degrees. In a large bowl, mix the 2 cups of sour cream, the can of cream of chicken soup, 6 Tablespoons melted butter, salt/pepper and onion powder.
- Add the shredded cheddar cheese and hashbrowns to the mixture and combine everything together.
- Spray a 9×13 inch baking dish with nonstick spray and then transfer the mixture to the pan.
- In a large ziploc, add the 2 cups of cornflakes then use a rolling pin or just your hands to crush up the corn flakes. Pour the 4 Tablespoons melted butter into the ziploc with the cornflakes and move the cornflakes around to get them coated in the butter.
- Sprinkle the cornflakes over the top of the hashbrown mixture evenly. Bake at 350 degrees for 40-50 minutes or until the top is golden brown.
- Remove from the oven and let them sit for about 5 minutes before serving.
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