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Creamy Potatoes

This recipe produces eight good sized servings and can be mixed together in less than half an hour. However, it will need to go into the oven for about an hour. This is a great dish to go with pork chops or baked chicken.

Ingredients:

2 pound bag of frozen southern style hash browns
1/2 medium onion or two tablespoons onion flakes
4 oz of shredded cheddar cheese
8 oz sour cream
1 can cream of mushroom soup
2 tablespoons butter
dash pepper

Directions:

In a 9X13 baking pan or Pyrex dish, spread potatoes evenly, breaking up any large chunks. Cut up the onion into relatively small cubes and sprinkle over potatoes. Dash on pepper. In a microwave, melt the butter in a small cup. Pour the melted butter over the potatoes and onions.

In a separate bowl mix the sour cream, the shredded cheese, and the mushroom soup. This should be ladled evenly over the potatoes. Generally the cleanup will be easier if the sauce does not quite reach the sidewall of the dish. Sprinkle on a bit more grated cheese over the top. Now place in a 400° Fahrenheit (204° Celsius) degree oven for about an hour. For a more crispy top, let it go for a bit longer.

This recipe was created by the author of The Real Man's Cookbook.

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For a great history read "The Potato: How the Humble Spud Rescued the Western World", by Larry Zuckerman. Visit Amazon.com for details:

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