Make More Potatos, Please!

Catherine Thompson Floyd

By
@Catherine5414

I made a double batch of these potatoes for Church brunch. A lady said to Me, "Next time make more potatoes, kid!" This easy recipe can be made for breakfast, brunch, lunch or dinner. Leftovers can be put in mounds in hot, greased skillet and cooked till warmed and edges are crisp. To change up recipe, add diced ham into ingredients.


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Serves:

About six

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 can
cream of onion soup
1 can
cheddar cheese soup
30-32 oz
hash brown potatoes, frozen
3 oz
cream cheese, room temperature
paprika

Directions Step-By-Step

1
Heat oven to 400 degrees
2
Mix soups & cream cheese, add potatoes and blend. Pour into greased casserole dish. Bake for 20 minutes, sprinkle with paprika. Bake 20 minutes more or until hot and bubbly.
3
I sometimes put the frozen potatoes in the fridge overnight to thaw to use in this recipe, but frozen works OK too. I like hash brown diced potatoes and have used shredded hash browns.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Brunch potatos