These potatoes are a staple at all of my family brunches, and everyone loves them. Cheesy, creamy, and crunchy – what’s not to love? Best part – you can make them ahead of time!
1 32 oz bag frozen shredded Hash Browns
2 cups shredded Cheddar Cheese
16 oz Sour Cream
1 10 oz can Cream of Chicken Soup
1/2 cup diced Red Pepper
1/2 cup sliced Green Onion
1/2 cup Butter, Melted
2 cups Corn Flakes
Preheat your oven to 350º, and spray a 9″x13″ pan with non-stick spray. In a large mixing bowl, combine the hash browns, cheddar, sour cream, soup, red pepper, and green onion until well mixed. Spoon into the baking dish and spread evenly. Top with a layer of Corn Flakes. Drizzle the melted butter on top, and bake for about 45 minutes until bubbly. Enjoy!