I LOVE potato recipes. And, from what my pageviews suggest, you guys sure love them, too. After all, you have told me again and again how you love Mississippi Mud Potatoes, a recipe I shared from my family’s recipe box that has been pinned over 100,000 times. But if you’re bored of Mississippi Mud Potatoes, I’ve got another recipe for you that’s also only a few ingredients– and equally delicious. These will make the PERFECT side for Christmas, Thanksgiving, summer cookouts, or even just a weeknight meal because they are so easy and so delicious.
This recipe starts simply enough– with two bags of thawed hash brown potatoes. After that, you’ll want to start out dicing an onion finely. Set these aside.
In a separate container, melt half a cup of butter, and add in a teaspoon of salt and a quarter teaspoon of pepper.
In a bowl, you’ll combine the onions and butter mixture with a can of cream of chicken soup (don’t dilute it!) and a 12 ounce container of sour cream.
Mix in the defrosted shredded hashbrowns, making sure to thoroughly coat them with the sour cream mixture.
The mixture will look a little something like this before it goes in the oven. I put mine in a casserole dish, but you can cook it in a 9×13 pan if you’d like.
This recipe is a great classic family recipe that I inherited from the family recipe box, and I’m absolutely in love with it. I’m pretty certain that my family can’t get enough of them, either. Now, you can definitely shake this up by adding some shredded cheddar cheese, or by changing the spices, or even turn it into a casserole by adding shredded chicken to it, but it’s perfect as-is and tastes fantastic.
To add some crunch, you just top the casserole with 2 cups of corn flakes. You can crush them, but I think they’re pretty crunchy and tasty whole.
It doesn’t take long– 350 degrees and 45 minutes– to have some delicious, hot, tasty potatoes right out of the oven to go with any dish. Burgers? Perfect side. Turkey? Perfect side. Ham? Perfect side. They’re amazing and versatile.
The thing that I love most about these potatoes, though, is that they’re yet another recipe in a series of great family recipes I’ve gotten to bring back to life. I love seeing recipes that my great grandparents might have made and shape them into something that is perfect to share with you.
These Texas Style potatoes appear to have originated from the Fairmont Sour Cream Company, which I can’t find anywhere online, so I’m not 100% sure the company is still around. The recipe I have is on a tattered and brown typed recipe card, and says it serves 12. I just love that it’s one of those classics that anyone can make easily and enjoy, but I’ve adapted it for modern day package sizes so you can make this recipe for your family and friends with ease.
- 2 Packages frozen shredded hash brown potatoes
- 1/2 C melted butter plus 1/4 C melted butter
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 C chopped onion
- 1 can cream of chicken soup, undiluted
- 1 (12 oz) carton sour cream
- 2 C corn flakes
- Defrost hash brown potatoes overnight.
- Dice onion.
- In separate dish, melt butter and stir in salt and pepper.
- Mix together onion, butter mixture, sour cream, and cream of chicken soup.
- Add in potatoes, stirring to coat.
- Place mixture into large casserole dish or 9x13 deep dish.
- Top with corn flakes and 1/4 C melted butter.
- Bake at 350 for 45 minutes. Let sit for 5-10 minutes before serving.
- Consider adding 2 cups shredded cheddar cheese to make these into a cheesy potato dish, or add shredded chicken to make it a meal.
Do you love potatoes? You’ll love the ever-popular Mississippi Mud Cheesy Potatoes, or this great Chicken Potato Pot Pie. You might also like this spicy ketchup or this fry sauce, both of which you can dip your potatoes (well, french fries) in!