1/2 lb Southern hash browns (cubes)
1/8 c Soft butter
1/4 Cream of chicken soup
3 oz Chedder, grated
2 oz Sour cream
1/4 ts Salt
1/4 Onion, chopped
1/2 c Cornflakes, crushed
1/4 Stick butter
Line 13x9" pan with potatoes. Mix next 6 well. Spoon over potatoes.
Top with flakes. Use vegetable peeler to slice stick butter over the
top, covering as much as you can. Bake at 350 F for 50 minutes.
Really need to use a bigger pan as it usually runs over, but this is
the size from the original recipe. This is very richer and creamy,
everyone loves it!
