Looking for a fresh twist on a classic dish? Try our Patio Potatoes recipe! These cheesy, creamy potatoes are a crowd pleaser and perfect for any meal.
Ingredients
- 1 (2 lb.) bag hash browns, thawed
- 1/2 c. melted margarine
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 c. chopped onion
- 1 can cream of mushroom soup
- 1 pt. sour cream
- 10 oz. or 2 c. grated sharp Cheddar cheese
Baking Instructions
- Mix all together and put in greased 9 x 13-inch casserole dish.
- Top with 2 cups corn flakes (crushed) and mixed with 1/2 cup melted margarine.
- Bake at 350° for 45 minutes.
Calorie: 450
Total cooking time:1 hour
Difficulty level: Easy
The Great Patio Potatoes Saga
I’ve got to tell you, I had one of those hysterically cooking moments last night. You know the ones where you’re in your kitchen, armed with a 2lb bag of hash browns and a tub of margarine, feeling like you could take on the world? Yeah, that kind of moment.
Margarine Madness
We started the journey with half a cup of melted margarine. Let me tell you, there’s something oddly satisfying about watching a solid stick of margarine become a pool of liquid gold. It’s like a buttery phoenix rising from the ashes. And then you realize you’re getting overly philosophical about margarine, and you have to take a moment to question your life choices.
Salt, Pepper, and the Onion Incident
Next on the ingredient list: salt and pepper. Pretty standard, right? Except, you see, I have a bit of a history with salt. Once, I mistook a sugar jar for salt and let’s just say, my salted caramel turned into a sweet disaster. So, I made sure to triple-check this time. And the pepper? Well, that was less traumatic, just your typical sprinkle and go.
And then came the onion. Oh, the onion. I mean, who thought it was fun to chop onions? The tears, the stinging, the mascara running down your face. If someone walked in, they’d think I was watching a sad movie, not preparing Patio Potatoes.
Cream of Mushroom and Sour Cream: A Love Story
With the onion ordeal behind me, it was time to move on to the cream of mushroom soup and sour cream. Now, these are two ingredients that are made for each other. They’re like the Brad Pitt and Angelina Jolie of the cooking world. Well, before the divorce – but you get the point.
Enter the Grated Sharp
And now, the star of the show – 2 cups of grated sharp Cheddar cheese. The sharpness of the cheese is like the punchline to a great joke, it just ties everything together. And the grating? Well, let’s just say it’s a good way to take out your frustrations.
Mix It, Dish It, Top It
After all the ingredients met each other in my mixing bowl, I introduced them to their new home: a greased 9 x 13-inch casserole dish. It’s like a real estate show, but for food. Next, I topped it with crushed corn flakes mixed with (you guessed it) more melted margarine. Because if anything needs more buttery goodness, it’s this dish.
Baking: The Final Frontier
With everything prepared, it was time to stick it in the oven and bake at 350° for 45 minutes. This is the part where you sit back, relax, and contemplate the meaning of life. Or, in my case, clean up the chaos that was formerly known as my kitchen.
And there you have it, folks. The saga of the Patio Potatoes. It’s a journey of laughter, tears (thanks, onion), and a whole lot of cheese. But let me tell you, the end result? Absolutely worth it.
