Easy Cheesy Breakfast Potatoes
Ingredients
6 tbsp.
Kowalski's Unsalted Butter, melted, divided
¼ cup
chopped onion
10 oz. (approx.)
canned condensed cream of chicken soup
8 oz.
sour cream
1 tsp.
dried parsley
½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
- dash
cayenne pepper
20 oz.
refrigerated hash browns
8 oz. (about 2 cups)
shredded Colby Jack cheese
1 cup
crushed corn flakes
Directions
- Preheat oven to 375°.
- In a 10" cast iron skillet (or other nonstick oven-safe pan), heat approx. 1 tbsp. butter over medium heat. Add onion; cook and stir until translucent (about 5 min.). Set sautéed onion aside.
- In a large mixing bowl, whisk together soup, sour cream, parsley, salt, black pepper, cayenne and approx. ½ of the remaining butter.
- Mix in hash browns, cheese and sautéed onion.
- Transfer potato mixture to the skillet used to sauté the onion.
- In a medium mixing bowl, toss corn flakes with remaining butter; sprinkle evenly over potatoes.
- Transfer skillet to preheated oven; bake until dark golden-brown and bubbly (about 25 min.).
- Remove from oven; let cool for at least 10 min. before serving.
