This recipe has surfaced at many family gatherings- it’s always a huge hit: Susie’s Breakfast Potatoes
My sister Susie was a huge gatherer of recipes back in her day of being a Mom to young kids. My favorite thing to do when I visited Susie was to sit down with her recipes and copy down things that I wanted to try. This particular recipe is a super easy one that Susie always made when we had family gatherings.
It’s a good one for making when you need to feed quite a few people. We usually make an egg casserole, these breakfast potatoes and some fruit salad and then everyone is happy and full.
Susie's Breakfast Potatoes
Prep Time: 25 minutes
Cook Time: 1 hour and 10 minutes
- 6 to 8 medium potatoes (or a 32-ounce bag of frozen hash browns)
- 1/2 cup (1 stick) salted butter
- One 10 3/4-ounce can reduced-fat cream of chicken soup
- 3 tablespoons chopped yellow onion
- 2 cups reduced-fat sour cream
- 1/2 cup grated sharp cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup corn flake crumbs
- Preheat the oven to 350 degrees F. Spray a 13x9-inch glass pan with nonstick spray.
- Bring a large pot of water to boil on the stove. Boil the potatoes for 20 minutes. Leave the skin on to cook, then peel off the skin after they are cooked and cooled.
- Grate the potatoes into the prepared pan. Skip steps two and three if you are using frozen hash browns.
- Mix the remaining ingredients (except corn flakes) in a medium saucepan, and heat over medium heat until the mixture is melted and smooth- pour over the grated potatoes. Sprinkle corn flake crumbs on top.
- Bake for 45 to 60 minutes, until hot and bubbly.