' Dunham Cellars - Peggy's Potatoes

Peggy's Potatoes

DUNHAM CELLARS WINE CLUB - October 2013

PEGGY'S POTATOES

-Harriet Kyles, Friend of the Winery

INGREDIENTS:

• 2 lbs. frozen cubed hash browns, thawed
• 1/2 cup butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup chopped onion
• 1/3 cup chopped green onion (for color)
• 1 10 oz. can cream of chicken soup
• 2 cups shredded cheddar cheese
• 1 ½ cups sour cream
• 2 cups crushed corn flakes
• 1/4 cup butter

FOOD PAIRING:

Serve with Prosciutto Wrapped Chicken Thighs

COOKING INSTRUCTIONS: 

Melt ½ cup butter in a good sized pan, blend in soup, sour cream, salt and pepper. Add cheese and onions. Pour over potatoes in a large bowl and mix well. Spread
mixture in a 9 X 13 pan. Melt the remaining ¼ cup butter and mix with the cornflakes. Spread evenly over the potato mixture.

Bake at 350 degrees for 50-60 minutes. Recipe may be made ahead and baked the next day or frozen for later use.

Serves 8-10