This is a versatile dish that can be served for breakfast or supper. It’s a staple around our house for Christmas breakfast and any kind of brunch party.
2-lb package frozen shredded hashbrowns
salt and pepper to taste
minced onion to taste
1 cup sour cream
1 can cream of chicken soup
3 cups shredded cheddar cheese
1/2 cup butter
Place hashbrowns in a greased 9×13 baking dish and sprinkle with salt and pepper to taste. In a mixing bowl, combine onion, sour cream, and soup, and spoon mixture over top of potatoes. Sprinkle with cheese, and then dot with butter. Bake at 350 degrees for approximately one hour–until top is golden and bubbly and potatoes are cooked through. Serves a crowd.