A friend requested my mom’s potato recipe. Actually, it came from a church cookbook. I’ve included the original at the top followed by my allergy friendly version.


  • 9 Medium potatoes, boiled in jackets, cooled and grated
  • 3/4 cup butter
  • 1/3 cup onion diced
  • 1 can cream of chicken soup
  • 1 pt sour cream
  • 1 1/2 cup grated cheddar cheese
  • 1 1/2 cup crushed corn flakes
  1. Heat 1/2 cup butter with sup and blend in onion, cheese and sour cream.
  2. Stir in potatoes and pour into a buttered casserole dish.
  3. Sprinkle with corn flakes and pour 1/4 cup melted butter on top.
  4. Bake at 350 degrees for 45 minutes.


Allergy issues make it difficult to use the canned cream of whatever soups. So I have adapted recipe. Also measurements are very flexible.

  • 1 medium to large bag of frozen hash browns
  • 1/4 cup butter
  • 1-2 cups no salt added chicken broth
  • 2 cups mixture of sour cream and plain yogurt. (Usually use more yogurt than sour cream)
  • 2 cups grated cheddar
  • 1 clove garlic crushed
  • 1 small onion chopped
  • black pepper
  • sea salt
  • chives
  • chopped bacon, optional
  1. Melt butter in a saucepan and saute onions and garlic.
  2. Once onions are translucent add cheese, yogurt/sour cream mixture and chicken broth (add enough to thin out). Stir until melted.
  3. Add hash browns and stirring until well coated. Season with salt and pepper to taste.
  4. Pour into a baking pan that has been coated with cooking spray.  Top with cheddar. Bake at 350 degrees for 45 minutes.
  5. Remove and top with chives and chopped bacon.

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