“Multpurpose.. leftovers can be used in scrambled eggs, omelettes, or the next day with hot dogs after a day of boating” – Jack Rumpke

Ingredients

• 1 2-pound bag frozen hash brown potatoes, thawed
• 1/2 cup butter, melted
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chopped onion
• 1 cup sour cream
• 1 small can cream of chicken soup
• 8 oounces (or up 2 cups) cheddar cheese, grated
• 2 cups crushed potato chips (1 small bag)
• 2-3 tablespoons. butter, melted

Directions

• Mix all 8 ingredients in a large bowl. Pour into a 13x9x2″ baking dish. If freezing is a desired do so at this point; then add topping before baking.  Mix crushed potato chips with butter & spread on top. Bake @ 400 degrees for 30 minutes, or until bubbly. ( If frozen, increase baking time to 1 hour @ 350 degrees in oven. Bake uncovered.

Notes

• Serves 8

One response to “Lakehouse Yummy Potatoes”

1. Jennifer Griffin says:

   September 20, 2009 at 9:43 am

   Bill actually made this for a get together (meaning it was easy enough for him to follow). Got rave reviews from everybody there! How can you not like something with cheese, potatoes and potato chips in it?

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