I made this for a Christmas get together and it was all gone within about 30 minutes. I would definitely recommend this recipe, however, I made a few tweaks. First, I used plain Southern hash browns (they are cubed potatoes) and thawed them in the fridge overnight. I then used a little less than 1/4 butter and melted it and fried up the onions until they were translucent. I then put the hash browns in the pan with the onions and warmed them up until they were soft and warm (not browned). Once the potatoes were done, I put them in a bowl and added 8 oz. of regular sour cream, cream of mushroom soup, about a cup of diced ham, about 6 oz. of shredded sharp cheddar cheese (almost an entire bag, but maybe left about 1/2 a cup in the bag), 1/8 tsp of pepper, and about 1/8 tsp of salt. I cut back on the salt and cheese because I figured the ham was salty and could be greasy. I also didn't add any additional melted butter. I placed it in an ungreased 13 x 9 casserole dish. I melted 2 pats of butter in a saucepan and sauted the cornflakes. I sprinkled that over the top of the potatoes. I cooked the dish covered for 45 minutes at 350 F and then uncovered it and cooked it for 10 minutes at 425 F. It turned out great!
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I made this for a Christmas get together and it was all gone within about 30 minutes. I would...