Cornflake Hashbrown Cheddar (Printable Version)
Cheddar and hashbrowns snuggle under a crispy cornflake layer in this simple, warm crowd-pleaser.
# What You'll Need:
→ Main
01 -
80 grams crushed cornflakes
02 -
0.25 teaspoon ground black pepper
03 -
1 teaspoon salt
04 -
80 grams onion, chopped
05 -
170 grams butter, melted, divided
06 -
225 grams sour cream
07 -
300 grams condensed cream of chicken soup
08 -
200 grams shredded Cheddar cheese
09 -
900 grams hash brown potatoes, frozen and thawed
# Step-by-Step Guide:
01 -
Once it’s out of the oven, let your dish chill on the counter for several minutes, then dish it up.
02 -
Slide your covered dish into the hot oven and bake roughly 40 minutes. When it's hot through and the top is nice and crunchy, you're good.
03 -
Sprinkle your buttery cornflakes over everything, making sure you cover all the potatoes underneath.
04 -
Toss the last 55 grams of melted butter with cornflakes in a pot on medium heat. Keep stirring until every flake is shiny.
05 -
Press your creamy potato mix into a 3-litre baking dish and smooth it out so it’s even.
06 -
Throw the thawed potatoes, Cheddar, chicken soup, sour cream, onions, salt, black pepper, and 115 grams melted butter all in one big bowl. Stir everything together so you don’t leave any dry bits.
07 -
Crank your oven up to 175°C. Get your ingredients ready and in place before starting.
# Additional Notes:
01 -
Want more flavor? Try using both sharp and mild Cheddar for a fun taste combination.