By Northern Cook on July 22, 2008
Photo by Shatzie2
Photo by Shatzie2
"I adapted this recipe from the back of a package of Mr. Dell's shredded hash brown potatoes. This recipe is always requested for Thanksgiving, Christmas and Easter. The best part is, if there are any leftovers, they make a great breakfast side dish the morning after."
Serving Size: 1 (221 g)
Servings Per Recipe: 12
"Shouldn't this recipe have corn flakes? It looks like it in the photo"
"My family loves this recipe and I started out with this recipe followed to the letter but have tweaked it over the years. Instead of the regular hash browns we use the O'Brien hash browns for more flavor and it eliminates the small step of chopping the onions. Also, since there is no such thing as too much cheese in my house, we use cheddar cheese soup and finally top it off with French Fried onions. It is by no means a healthy dinner but it is a great comfort food for cold rainy nights! Serve with a salad and you should have enough left over for a breakfast side dish the next morning. :)"
"My Aunt Ruth Ann makes these potatoes for every family get together. So, we always called them Aunt Ruthie's potatoes. My DH loves them and they are super easy for a make-ahead dish. They are a real family hit. Thanks for posting this."
"I know these as "Mormon funeral potatoes". As we don't have these hash browns in Australia I bake and peel cooled potatoes. I also leave out the butter and onions, I feel they are good enough without them . A fabulous accompanyment to any meal."
"Very good potato dish that is loaded with flavor. I followed the recipe as written, except that I adjusted the recipe for an 8 x 8 casserole dish. The taste of the sour cream and the cheddar cheese really comes through in this dish. Thanks for sharing such a yummy recipe. Made for PAC Fall 2008."