 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
My version of my grandmother's recipe. No one ever gave me the recipe or taught me how to make it - so I made up my own version. Ingredients:
2 tablespoons chicken soup powder |
1 teaspoon white pepper |
1/2 teaspoon garlic salt |
1/2 teaspoon garlic powder |
1 tablespoon chives, sliced |
1/4 cup paprika |
1/2 cup asiago cheese |
3/4 cup red onion |
1 cup cheddar cheese |
4 ounces cottage cheese |
4 ounces sour cream |
1 (1 lb) bag frozen hash browns |
Directions:
1. Combine everything but potato in a bowl and let sit at room temp 15-20 minutes.
2. Then cover that bowl and refrigerate overnight, while potatoes are thawing in a colander overnight too.
3. Next morning mix potato and cheese mixture together and let sit at room temp for 15-20 minutes.
4. Either freeze it (if you’re going to use it later) or make it right away.
5. 350 degrees for 30-40 minutes.
|
|