1 (2-pound) package frozen hash brown potatoes, thawed, or 2 pounds grated potatoes
10 ounces Cabot Sharp Cheddar, grated (about 2½ cups)
2 cups Cabot Sour Cream
1 (10¾-ounce) can cream of celery soup
½ cup chopped onions
1 stick (8 tablespoons) Cabot Salted Butter, melted
1-1½ cups crushed dry cereal (such as cornflakes) or potato chips
PREHEAT oven to 350°F. Grease large baking dish. In large bowl, mix together potatoes, cheddar, sour cream, soup and onions. Spread mixture in prepared baking dish.
TOSS In another bowl, toss together cereal or chips and melted butter in another bowl; spread evenly over potato mixtures.
BAKE for 45 to 55 minutes or until hot and golden on top.
Recipe courtesy of The Governor's House, Hyde Park, VT.
One of my FAVOURITE, go to, breakfast dishes for Sundays, team dinners, brunches...or even "breakfast for supper." Easy to prepare and easy to take along. I like to use half Cabot Extra Sharp or NY Vintage and half Alpine and I use Salt & Pepper Kettle chips for the topping.