Stick a Fork in It

I tell you what. I love breakfast food. Any kind and any excuse, I’m going to go for it on a menu versus an actual lunch or dinner option. I’m known to order brunch when everyone else is ordering burgers. I’ll ask for a side of pancakes instead of bacon or sausage. I love my waffle iron and think that you can never have enough syrup on top.

Here is a hash brown casserole that is a go to for brunch menus we put together and special dinners that need a really gooey starch.


Delmonico Potatoes

2 pounds Ore-Ida frozen Hash Browns (1 bag)
1 can cream of chicken soup (10 3/4 ounces)
1/2 stick butter, cut into small cubes
1 bag shredded cheddar cheese (8 ounces)
1/3 cup scallions, chopped
1 container sour cream (16 ounces)

In a large bowl, mix defrosted potatoes, sour cream, soup, scallions, and cheddar cheese. Add salt and pepper to taste. Transfer ingredients into a casserole dish, and place small cubes of butter over the mixture. Bake at 325 degrees for an hour and a half or until golden brown.

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