Ingredients:

  • 30 oz frozen shredded hash browns (thawed)
  • 4 tbsp unsalted butter (melted)
  • 1 cup sour cream
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 cups shredded sharp Cheddar cheese
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups crushed cornflakes
  • 4 tbsp unsalted butter (melted)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the thawed hash browns, 4 tbsp melted butter, sour cream, condensed soup, and onion powder. Fold the ingredients together using a spatula until the potatoes are completely enveloped in the cream mixture.
  3. Gently stir in the shredded cheddar cheese, salt, and black pepper, ensuring the cheese is distributed evenly. Spread the mixture evenly into a greased 9x13 inch baking pan.
  4. In a separate small bowl, toss the crushed cornflakes with the remaining 4 tbsp melted butter until every flake is glistening.
  5. Sprinkle the cornflake mixture evenly across the top of the potatoes.
  6. Bake for 40–45 minutes until the edges are bubbling and the topping has reached a mahogany-colored, crisp finish.