Lately I've been getting into a food rut so I
decided to step out of the box and try a new side dish. Turns out I've
enjoyed it so much, it's been almost a weekly staple I've made to go
alongside the various proteins I make for meals during the week.
On my weekend trip through the grocery store I picked up the ingredients needed to make Emily Bites Cheesy Potluck Potatoes and
popped my frozen hash brown potatoes in the refrigerator to thaw once I
returned home. When I got around to making the dish, while mixing all
the ingredients together, I wasn't sure how it'd turn out. Thankfully
the end result muted any potential doubt in my mind.
The
recipe takes absolutely no time to whip together, perhaps just a little
preparation work which means setting a bag of frozen hash browns
potatoes in the refrigerator to defrost. After that it's pretty much a
matter of dump, stir, bake. I will admit, I have omitted the onion from
the recipe simply because my boyfriend has an allergy - but either way,
it's been absolutely delicious. The potatoes bake up wonderfully - the
outside creates a nice crust, while the inner layer stays gooey and
cheesy. So far all that have tried it (I have made this recipe 4-times
since giving it a go) have really enjoyed it and look forward to it.
If
you're concerned with the use of the fat free cream of chicken soup -
have no worries, the soup does not create any chicken-esque flavoring.
I've enjoyed this as a side dish alongside steak, chicken and one of my
absolute favorite ways to have this is included with my breakfast. A
little scrambled eggbeaters over the top with a side of bacon/sausage
make it a home run.
