First - a big thanks to Pixie for our first blogging award. Much to our excitement, she passed along this excellent award:
I also wanted to make mention of the link we added near the top of our sidebar. If you click on the Tried, Tested and True icon (pictured below), it will take you to the roundup.
The event was a great success for us. Giz and I are "in talks" about a future event.
Now...on to today's recipe.
This month's Homegrown Gourmet features potatoes.
I first tried this dish about 5 years ago. R's friend's mother made this dish for a wedding rehearsal dinner. I spent the next year following first trying this dish asking my friend for the recipe. He finally got it from his mom and sent it along. This dish reminds me of a fairly typical style of food I eat when in R's hometown. Except this tastes good.
Ok..that was mean.
It's not the healthiest dish in the world, but I consider it a bit of a treat and only make it once or twice per year. I don't know the actual name of this dish, so I'll call it scalloped hashbrowns.
1 - 2lb bag of frozen hash browns
1 - 500 ml sour cream (I use plain yogurt)
2 - 10 oz cans of Cream of Mushroom soup (may try to cut this down to one - 10oz can)
1/2 cup melted butter
2 cups grated cheddar cheese
pince of salt - taste
onion flakes - to taste
parmesan cheese - to taste
Directions: Thaw hashbrowns (I don't usually do much of this). Mix first 7 ingredients. Sprinkle parmesan cheese on top (I also sprinkle the grated cheddar cheese on top). Bake at 350F for 1-1.5 hours.