1 (2-pound) package frozen Southern-style hash brown potatoes
1 medium (1/2 cup) onion, chopped
1 medium (1/2 cup) green and/or red bell pepper, chopped
1 (16-ounce) container (2 cups) sour cream
1 (10.75-ounce) can condensed cream of potato soup
1 cup dried breadcrumbs
- Southern-style hash browns are coarsely diced potatoes. Shredded hash brown potatoes can also be used in this recipe.
- Recipe can be made ahead and refrigerated for up to 2 days. Bring to room temperature before baking as directed.