CHEEZY POTATOES
Preheat the oven to 200 degrees F. Thaw hashbrowns for 20-30 minutes or until thawed.
Ingredients
- 1/2 white onion diced
- 3 cloves garlic minced
- 30 oz bag frozen hash browns thawed
- 16 oz can of sour cream
- 10.5 oz can of cream of chicken soup
- 8 tbsp O’ So Good Olive Oil divided
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp thyme flakes
- 2 tsp fresh rosemary
- 1 tsp dried parsley flakes
- 1 cup shredded cheddar cheese
- 4 tbs butter melted
- 3-4 cups corn flakes slightly crushed
- 1+ tbs O’ So Good Balsamic Vinegar
Instructions
- Preheat the oven to 200 degrees F. Thaw hashbrowns for 20-30 minutes or until thawed. When thawed, heat oven to 350 degrees F. Place diced onion, minced garlic, and 2 tbs O’ So Good Olive Oil in a skillet. Season with salt and pepper and saute for 1-3 minutes or until slightly golden.
- Combine sour cream, cream of chicken soup, 6 tbs O’ So Good Olive Oil, onions, garlic, salt, pepper, thawed hash browns, cheddar cheese, and herbs (thyme, fresh rosemary, parsley) mix everything together and put into a 9×13 pan. Put corn flakes in a ziploc bag and slightly crush then add the melted butter and shake until combined. Bake in the oven until cooked for 40-50 minutes. Drizzle with O’ So Good Balsamic Vinegar. Enjoy!
Notes
We recommend Applewood Smoked Olive Oil
Tried this recipe?Let us know how it was!