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One Potato, Two Potato, Three Potato…YUM!

This time of year, I really like stuff you can throw into the oven - it warms the house in the dead of winter, and is easy. I also love potatoes (you won’t see *me* on any low carb diet!). About 9 years ago, I got this recipe from my hubby’s Aunt Roxanne (a really cool aunt, by the way!). It is yummy!


1 stick butter, melted
1 small jar of Cheez Wiz (I use the spicy version, but both are good) - melt in the microwave
8 oz sour cream
1 can cream of mushroom soup (Campbells, of course!)
2 pounds frozen hashbrowns (cubed, not the shreds)
kosher salt and fresh ground pepper to taste
3 tbsp butter, melted (this is for the topping)
Corn flakes, crushed (enough to cover the top of the dish to your liking)


Mix the stick of melted butter, Cheez Wiz, sour cream and cream of mushroom soup together until blended. Fold in the hashbrowns, salt and pepper until the hashbrowns are well coated. Place in a baking pan (9×13). Spread the crushed corn flakes over the top and drizzle the remaining melted butter across the cornflakes.

Bake at 350 degrees for 45-60 minutes.