Hey Amy!

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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