Easy Cheesy Hash Brown Potatoes
Servings: 15 servings
Calories: 440kcal
These six ingredient Easy Cheesy Hash Brown Potatoes take just 10 minutes to prepare and are destined to become your favorite side dish!
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Ingredients
- 32 ounces frozen diced hash brown potatoes
- 2 tablespoons butter melted
- 1 10.75-ounce can cream of chicken soup
- 1 cup plain Greek yogurt
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups shredded cheddar cheese divided
- 8 tablespoons butter melted
- 4 cups crushed corn flakes
- chopped fresh parsley or chives to garnish if desired
Instructions
- Preheat oven to 350 degrees.
- In a 9" x 13" baking dish, spread hash brown potatoes into a single layer.
- Add two tablespoons butter to small saucepan.
- Over low heat, melt butter.
- In a small bowl, add the 2 tablespoons melted butter, soup, yogurt, salt, pepper and 1-1/2 cups cheese.
- Stir together until combined.
- Spread mixture evenly over potatoes.
- Sprinkle remaining cheese over soup mixture.
- Add 8 tablespoons butter to small saucepan.
- Melt butter over low heat.
- Remove from heat and add cornflakes to melted butter.TIP: I like to simply crush the cornflakes with my hand so that I have larger pieces of cornflake in my topping. So much easier and the larger flakes add more crunch!
- Stir together until cornflakes are coated with butter.
- Spread evenly over shredded cheese.
- Cover baking dish with foil and bake at 350 degrees for 45 minutes.
- Remove foil and bake for an additional 15 minutes to allow cornflakes to become crispy.
- If desired, garnish top of potatoes with chopped fresh parsley or chives prior to serving.
Nutrition
Calories: 440kcal | Carbohydrates: 64g | Protein: 13g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 840mg | Potassium: 319mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1585IU | Vitamin C: 18.2mg | Calcium: 190mg | Iron: 19mg