32 ounces shredded hash browns, 4 ounces shredded cheddar cheese, ½ cup salted butter, 1 cup sour cream, 1 tablespoon red pepper sauce, 1 medium onion, ½ teaspoon garlic powder, ¼ teaspoon ...

Potatoes topped with potato chips — this hearty side is all the carb-on-carb goodness you’re craving right now. 1 (1 pound, 14 ounce) bag frozen hashbrown potatoes, thawed Instructions: In a ...

In a large mixing bowl, combine frozen hashbrowns, sour cream, cheese, soup, salt, pepper, onion and 1/2 cup of the melted butter. Mix until thoroughly combined. Pour into a 13×9 baking dish.

Remove hash brown potatoes from the freezer to defrost while you prepare the rest of the filling mixture. Preheat your oven to 375 degrees. In a skillet, add butter and onion.

Nora Martinez DeBenedetto | The Jersey Journal This breakfast was born out of a need for simplicity. Sure, lazy weekend mornings are a fun time to stand around a skillet and fry pancakes to order ...

Place cream cheese in a large bowl, and beat with a hand mixer for 1 minute until fluffy. Add butter, sour cream, mayonnaise, kosher salt, black pepper, garlic powder, onion powder, and dried thyme.