Cheesy Potatoes with Crispy Buttered Corn Flakes
Like most families, my family doesn't always agree on things. And because we are a food-loving family, by things, I mean food.
I was the weirdo kid who grew up not liking olives (still don't) and forced my family members to trade meals with me at restaurants if I tasted a trace of olives. My brother was the complete weirdo who didn't like Thai food (still doesn't), my mom has a strong dislike for sausage, and my dad, well, my dad puts ketchup on anything and everything (yuck).
But the real food debate of our family was with the favorite potato recipe. My brother is a fan of mashed potatoes, my mom prefers a classic loaded baked potato and my dad will eat just about all varieties of potatoes because he's a very smart man.
Me on the other hand? I've always had a soft spot for these simple yet classic cheesy potatoes. Why you ask? Just four words: buttered. corn. flake. topping.
If that didn’t convince you that these potatoes are heavenly, I don’t know what will! The topping alone is crunchy, buttery, like a potato “crisp”, if you will. The potatoes themselves are creamy and cheesy, with tangy sour cream and gobs of sharp freshly grated cheddar cheese.
Oh, and they're a cinch to throw together! So once you make these you'll have to decide...where does your potato recipe allegiance lie?
Cheesy Potatoes with Crispy Buttered Corn Flakes
Ingredients
2 pounds frozen cubed hash brown potatoes, thawed
12 oz. sour cream
1 can cream of chicken soup
1/2 yellow onion, chopped
8 oz sharp cheddar cheese, grated
2 teaspoons Johnny's seasoning (or salt and pepper)
2 cups corn flakes, crushed
1/2 stick salted butter, melted
Directions
Combine potatoes, sour cream, cream of chicken soup, onion, cheese and Johnny's together in a large bowl until well combined. Pour into a large casserole dish and spread evenly across dish. Combine corn flakes and butter and spread evenly across potatoes. Bake at 350 uncovered for about an hour.
