Oven Hash Browns

 1 (2 pound) bag of frozen hash browns

 6 T. melted butter

 3 c. of VERY thinly sliced onion

 coarse salt to taste

Let the hash browns thaw a bit so the butter doesn’t harden immediately!  Combine all ingredients.  Spread evenly on a greased jelly roll pan (cookie sheet w/sides).  Bake at 425° for 15 minutes.  Remove from oven and divide into 8 ‘cakes’.  Flip each cake.  Lower oven temp to 350°.  Bake for 45 additional minutes, or until golden brown

Jackie Potatoes

contributed by Shawna Hawkins

1 package of Frozen Hashbrowns

1 can of cream of chicken soup

1 cup of sour cream

2 cups cheddar cheese

1 stick of butter, melted

one sleeve of crushed ritz crackers, or you can substitute crushed cornflakes

mix together the hashbrowns, cream of chicken soup, sour cream, and cheddar cheese. Spoon into a greased 9×13 dish.

mix the melted butter with the crushed ritz or cornflakes and top the potatoes with the mixture

Bake one hour at 350.