INGREDIENTS
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2 pounds frozen hash brown potatoes, thawed
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1 teaspoon salt
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1 stick (1/2 cup) butter, melted / divided
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2 Tablespoons dried minced onion
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1/2 teaspoon black pepper
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1 teaspoon parsley flakes
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1 (10 ounce) can cream of chicken soup
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2 cups sour cream
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2 cups shredded cheddar cheese, reserve 1/2 cup for topping
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2 cups corn flake crumbs (or can substitute Ritz crackers)