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» Brunch or Breakfast: Cheesey Potato Bake

How Did I Do It? > Food & Drink > Brunch or Breakfast: Cheesey Potato Bake
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These potatoes are completely delicious and make a wonderful addition to a breakfast or brunch as a side dish, so we frequently use them on weekend get togethers for family and friends when we enjoy a late brunch and some conversation time.

This recipe is remarkably easy to prepare and has always been a family favorite, requested over and over. Its a favorite of my own because it is so easily prepared and being a one dish mix, bake and serve, the cleanup from it is minimal leaving me time to enjoy with the family too.

Along with some

Crisp fried bacon
grapefruit halves
fluffy scrambled eggs
fresh fruit platter

Your brunch menu will be well rounded and absolutely delicious.


2 pound bag frozen hash brown potatoes (the cubed kind)

1 stick of margarine

18 ounce jar of cheese spread/dip (Cheese Whiz)

8 ounce container of sour cream

1 can of cream of soup – it doesn’t really matter what kind, use what you like but cream of potato is our favorite.

Preheat oven to 350 degrees.
Spread the hash browns in a 13×9 inch baking pan.
In a saucepan melt the butter over medium heat. Add the cheese, sour cream, and canned soup.
Keep on medium heat and stir until all of the ingredients melt together.
Pour the cheese mixture over the hash browns and stir until they are coated.

Place the pan in the oven and bake at 350 degrees for one hour or until potatoes are soft.


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