Ingredients:

  • 30 oz frozen shredded hash browns, thawed
  • 2 cups sharp cheddar cheese, freshly grated
  • 10.5 oz condensed cream of chicken soup
  • 2 cups full-fat sour cream
  • 1/2 cup unsalted butter, melted
  • 1/2 cup yellow onion, finely diced
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 cups corn flakes, crushed
  • 1/4 cup unsalted butter, melted (for topping)
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the sour cream, condensed cream of chicken soup, 1/2 cup melted butter, garlic powder, and smoked paprika until completely smooth.
  2. Fold the finely diced onions and the freshly grated sharp cheddar cheese into the cream mixture.
  3. Gently fold the thawed hash browns into the bowl using a rubber spatula. Ensure the potatoes are evenly coated while being careful not to break down the shreds.
  4. Transfer the mixture into a lightly greased 9x13 inch baking dish. Level the top with a spatula without packing the mixture down.
  5. In a small bowl, toss the crushed corn flakes with the remaining 1/4 cup of melted butter. Sprinkle this mixture evenly over the top of the potatoes.
  6. Bake on the center rack for 50 minutes until the edges are bubbling and the corn flake topping has reached a deep, golden-brown finish.