Baby tomatoes

Baby tomatoes

Sunday, February 16, 2014

A family classic with an inside joke

With an ice and snow storm in the forecast for tomorrow I can't help but long for comfort foods. Anything that means I need to fire up the oven, I'm all for it. This recipe is one of my family's favorites. We like to make it for holiday meals, or just because we feel like it.

You might be wondering about the unusual name. Well.....some people call this Brunch Potatoes, Funeral Potatoes, or Potato Casserole. My daughters and I have a weird sense of humor. Just looking over the ingredients and I think you will catch on to the joke. Butter, cheese, sour cream, cream of naughty soup..... well we just can't use those normal names. We have to be smart alecs every chance we get.

This is DEFINITELY not health food, so we don't make it more than a handful of times a year. Too many servings of this get the idea!

Mom's Famous Fat Ass Potatoes

1 2 lb bag frozen hash browns
1 small bunch green onions, sliced or 1/4 chopped onion
salt and pepper
1-2 cloves minced garlic
couple tablespoons chives
1 stick butter, melted (use BUTTER not margarine, because margarine is mostly water and doesn't perform well in this dish)
1 can cream of chicken soup
1 cup sour cream
1 small bag shredded cheddar cheese

Melt butter, combine with sour cream, onions, seasonings and soup.

Add cheese and frozen hash browns. Mix thoroughly.

Pile into 9x13 dish that's been sprayed with cooking spray.

Bake at 400 degrees about an hour. If you have a roast in the oven at a different temperature, you can bake these at the same temp, just add more time as needed. I also make these in the crockpot a lot- on high for at least 4 hours or low at least 8 hours.

Some people like to top this with crushed potato chips, but I think they are naughty enough !! They get a nice brown top and browned crusty edges, I think the topping is just not necessary, but if you like to add that, by all means, do so.

WARNING: Fat Ass Potatoes are addicting. And the crusty brown heaven !!!

****NOTE !!!!  This recipe is also shared on our sister blog Rockin' the Kitchen.

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