Cheesy Hashbrown Potatoes

Cheesy Hashbrown Potatoes

Reference: Cheesy Hashbrown Potatoes
Romertopf Recipes


1 2 lb. frozen home­style or hashbrown potatoes

1 can cream of chicken soup

1 stick butter or margarine

1/2 cup onion, chopped

8 oz. shredded cheddar cheese

8 oz. sour cream

salt & pepper to taste


Generously grease moist clay cooker with cooking spray or butter.  Combine all ingredients.  Place in bottom of clay cooker,  cover baker with lid, set in cold oven.  Set oven temperature to 425°F and bake until potatoes are tender, about 1 hour.  Remove lid and continue baking until top browns, about 5­-10 minutes.

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