Four ingredients, one dish, one hour in the oven gets you to potato heaven! You’ll get your fair share of buttery goodness and each scoop heaped alongside a grilled meat or fresh salad will be enjoyed. Hands down, the creamiest, most delicious potato side dish is ready to eat!
My boys and I are preparing to go on a family adventure! Last year we started something that we wanted to become a yearly tradition for our family. We drove a few miles down the road to a certain hotel that is situated next to a certain large mall and that has a large indoor waterpark. It was one of our highlights of 2011. We had a blast! So despite my being unemployed and not having a ton of resources to be "playing" with, we have made the decision to do the 2nd Annual Waterpark Hotel Day & Night.
While I wait for Sammy to wake up from his nap, I will share these delicious potatoes with you! It seems impossible to call them anything but Chrissy Potatoes because that is what Dan and I have always called them. Our friend Chris (lovingly nick-named "Chrissy" by myself) gave us this recipe a few years ago. We have made them about fifty times since. There is absolutely nothing healthy about them, but they are sooo incredibly tasty. Dan and I make these every year on Valentine's Day to accompany our surf-n-turf.
HOW TO PREPARE HASHBROWN POTATOES
Preheat your oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray.
Empty a 30-oz. bag of frozen country-style hash browns into the prepared baking dish.
Place 12 pats of butter over the hash browns (1 stick total), and pour 8 oz. of heavy whipping cream evenly over everything. Sprinkle with Lawry's seasoning salt (approximately 1 tablespoon total).
Cover the pan with aluminum foil and bake in the preheated oven for 1 hour.
And that's it. They are easy peasy!
These are some gooood greasy potatoes, people.
Got leftovers? Warm some Hashbrown Potatoes up, fry up a couple of sunny side up eggs and you’ve got breakfast!