Oven Hash Brown Potatoes
These easy-to-make creamy potatoes are sure to be a hit. With sour cream and cream of potato soup, this potato recipe makes a delectable holiday side dish.
20 min.prep time
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
Heat oven to 325°F. Combine all potato ingredients except cheese in large bowl; mix well.
Spoon 2 cups potato mixture into buttered 13x9-inch baking dish; top with 4 slices cheese. Repeat layering with 2 cups potato mixture and 4 slices cheese; top with remaining potato mixture.
Combine all topping ingredients in small bowl; sprinkle over potato mixture.
Bake 55-65 minutes or until potato mixture is bubbly and heated through.
- 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.