Don't know why we call them this, but they are awesome and can be assembled ahead of time and placed in the oven as company is to arrive. Great to add to a brunch menu. I make the night before, but do not top with the corn flakes until morning.
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2 lbs frozen shredded hash browns 2 1/2 c grated cheese
2 c sour cream 1/4 cc chopped onion
1 can cream of chicken soup 1/4 c butter melted
Knead together all of the ingredients. Spread in the bottom of a greased 9 x 13 pan.
Topping
2 c corn flakes 1/4 c melted butter
Add melted butter to corn flakes. Spread on top of potato mixture.
Bake at 350 for 1 hour to 1 hour and 15 minutes.
Enjoy, Cynthia
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