Chef Krissy says: Below is my mom Mary Ann’s recipe for Party Potatoes (or Party Pah-tay-tahs as she calls them), which is a Midwestern delicacy. Equally welcome at any celebration or a lonely night on the couch (try seasoning with tears if you go this route), these cereal-topped potatoes are where the party’s at.
2 sticks of butter
1 can cream of chicken soup
8-10 oz daisy sour cream
2 cups of sharp shredded cheddar cheese
1/3 – 1/2 chopped onion
1 package frozen ore ida hash brown potatoes (southern style)
cayenne pepper (to taste)
3/4 bag of corn flakes, slightly crushed…you can really add as much as you like. I enjoy sprinkling half of my corn flakes at the beginning, and then the other half about 10-15 min before the potatoes are finished.
- Melt the butter in a large saucepan. Add the soup, cheese and sour cream. Stir until smooth.
- Add the onion and potatoes. Season with pepper and cayenne pepper.
- Spread in a 9×11 baking dish and top with corn flakes. bake at 375 degrees for 45 mins or 350 for 1 hour, depending on how fast you want this in your stomach.