We have come to the last day of the tribute to the recipes of Mom. I am hopping on a train today to go spend the weekend with her and celebrate her special day.
I leave you (before I throw a few things in my bag) with her harvest potatoes. It’s a perfect compliment to a Sunday brunch or a potluck meal at the office/church/bridge club. It also carries the title of easy because if we have learned one thing this week, Mom does not do complicated.
Ingredients:
2 lbs. (32 oz.) frozen hash browns
1 c. melted butter divided
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onions
1 can cream of potato soup
1 pint sour cream
10 oz. shredded cheddar cheese
2 c. crushed corn flakes
Preheat oven to 350. Mix everything but 1/2 c. butter and corn flakes together well. Put into sprayed baking dish. Mix together remaining 1/2 c. butter and corn flakes. Sprinkle over top of dish. Bake for 1 hour.
Treat your family to a lovely brunch this weekend. Search the site for lots of brunch related dishes!
xo–me
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