Breakfast Scalloped Potatoes

Novelist Irene Brand loves to use this dish for church breakfasts and for company. It’s a traditional casserole that is easy to prepare and enjoyed by everyone.

Breakfast Scalloped Potatoes **

2 lbs. thawed hash browns
1 tsp salt
1/2 c melted margarine
1/2 tsp pepper
2 T minced onion
1 can cream of potato (or others: mushroom or celery)
1 c. sour cream
1 c milk
2 c. grated American or Cheddar cheese


Put first 5 ingredients in 9 x 13-inch pan. To a bowl blend soup, sour cream, milk and cheese and mix well. Pour over potatoes. top with 2 cups crushed corn flakes mix with less than 1/4 cup melted margarine. Bake at 30 deg. for 1 hour.

** If you would enjoy a fuller breakfast dish, add  Jimmy Deans Sausage Crumbles (purchased in the diary case) over the top of the potatoes. They are wonderful and good to use in scrambled eggs, omelettes or any casserole where sausage is enjoyed.

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