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Papa Tom's Cheesy Hash Browns

Thomas Westman

"Modified version of a recipe from Cracker Barrel® restaurant's excellent brunch dish . It can be cooked the day before and reheated or frozen and reheated."
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1 h 15 m servings 312 cals
Original recipe yields 15 servings

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix potatoes, sour cream, Cheddar cheese, cream of celery soup, onion, 1/4 cup butter, white pepper, and cayenne pepper together in a bowl; spread into a 9x13-inch baking dish. Sprinkle corn flakes and cheese-flavored crackers over potato mixture and drizzle remaining butter over the top.
  3. Bake in the preheated oven until bubbling and cooked through, about 1 hour.

Nutrition Facts

Per Serving: 312 calories; 26.2 g fat; 19 g carbohydrates; 9.1 g protein; 56 mg cholesterol; 433 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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Loved the crunchy topping of crushed cheese crackers and corn flakes. More flavorful and crispier than other suggested toppings for this very typical hash brown casserole.

I made this and omitted the sour cream and found it to be very tasty

Excellent. I used russet potatoes shredded instead of a bag or hash browns. Reheated very well after two days. No real loss of taste. The white pepper and Cayenne are a good combination. Not o...

Loved it! I added a little pinch of salt, extra cheese and some crispy bacon crumbles and it was delish!