Ingredients:

  • 30 oz frozen shredded hash browns, slightly thawed
  • 1/2 cup unsalted butter, melted
  • 1 tsp onion powder
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 2 cups full fat sour cream
  • 10.5 oz condensed cream of chicken soup
  • 2 cups sharp cheddar cheese, freshly grated
  • 2.5 cups cornflakes, crushed lightly by hand
  • 1/4 cup unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the sour cream, condensed soup, 1/2 cup melted butter, onion powder, salt, and pepper until the mixture is completely smooth and emulsified.
  2. Fold the freshly grated cheddar cheese into the cream mixture. Gently incorporate the hash browns using a silicone spatula, ensuring even coating without breaking the potato shreds.
  3. Transfer the potato mixture to a 9x13 inch baking dish, smoothing it into an even layer. In a separate small bowl, toss the crushed cornflakes with 1/4 cup melted butter and sprinkle evenly over the top.
  4. Bake for 45 minutes until the edges are bubbling and the cornflake topping has achieved a mahogany-colored, crisp crust.