Sunday, August 9, 2009

Taste Buds: Cheesy Breakfast Potatoes

This is a great thing to prepare the day before so that the morning of all you need to do is warm it up. By sitting overnight the flavours really have a chance to marinate.


4 Large Idaho Potatoes (about 5 cups peeled and shredded)
1 Can Cream of Chicken Soup
1 ¼ Cup Shredded Cheddar Cheese
½ Cup Sour Cream
4 Scallions
2 Tablespoons of Butter

Peel and grate the mashed potatoes into a large bowl. Melt the butter and add stirring until fully blended. Add the Cream of Chicken Soup, cheese, sour cream, and chives and stir.


Pam a mid sized casserole pan. Put in the mixture and bake at 350 degrees for one hour.


Let it sit out and cool for at least an hour before covering with saran wrap and storing in the refrigerator overnight. The next morning all you have to do is pop it in the oven at 350 for 20 minutes and serve. Let your taste buds enjoy these delicious Cheesy Breakfast Potatoes.

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