![]() Place 1/2 of the potato mixture in the baking dish, add a layer of 1/2 of the rest of shredded cheeses. Prepare a glass baking dish with your favorite brand of cooking spray.Stir hash browns, cheddar, flour, cornstarch, salt, eggs, and 3 tbsp. Whirl bacon, cream cheese, onion, jalapeños, green onion, and sour cream in a food processor, about 1 minute. In a medium bowl, combine the crush corn flakes and ½ cup melted butter. Fold in the thawed hash browns and transfer the mixture to a 9x13-inch baking dish. In a large mixing bowl, combine the sour cream, chicken soup, ½ cup melted butter, onion powder, garlic powder, pepper, and cheddar cheese and mix until combined. Grease an 11"x13" baking dish with butter or nonstick spray and set aside.Preheat oven to 350˚F. Boil for about 10 minutes or until potatoes can be pierced with a fork. Sprinkle the Corn Flakes over the hash brown mixture in the slow cooker then cover and cook an additional 30 minutes.Bring a large stock pot of salted (1 teaspoon) water to a boil and add cubed potatoes. In a small bowl, mix together the slightly crushed Corn Flakes and the melted butter. Cook on high for 2 to 3 hours, or on low for 4 to 5 hours. Spread the mixture into your greased slow cooker.
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