One of the things I love about Facebook is the ability to keep in touch with family who live far away. My nephew Rob lives in Washington state along with his wife Tiffany and their two beautiful daughters Rhiana and Rene.
Thanks to Facebook, I am able to chat with Tiff, share a joke, but most of all watch the girls grow up in pictures. I love being able to be part of their lives even if it is on-line. Let’s face it, you can mail photo’s but are you ever really going to mail all the photo’s you take? Are you really going to mail family photo’s of subdivision parties, or a girls night out? Probably not, but they are photo’s that you can easily post on your Facebook account which in turn gives you the opportunity to see birthday parties, holidays, and other gatherings.
Which is how we come to “Tatoes for Tiffany.” My sister-in-law Monica wrote in a post on Facebook that she had put cheesy potatoes in the crock pot. Tiff responded and asked for her recipe. Monica in turn posted her recipe but suggested that Tiff get mine because Monica feels my recipe is better (isn’t that how it goes, people always feel that someone else can make the same thing they do yet the other in their mind always tastes better).
So, here you go Tiff, this tater recipe is for you!
1 bag Hash Brown Potatoes
1 can Cream of Chicken Soup
1 Med. Onion
2 cups Sheredded Cheddar Cheese
2 cups Sour Cream
2 cups Lays Potato Chips – finely crushed
1/4 cup Butter – melted
Preheat oven to 350 degrees
Coat 13×9 baking dish with cooking spray
In a large bowl mix soup, sour cream and cheese
Place hashbrowns in casserole dish (salt/pepper to taste)
Grate onion and mix into hashbrowns
Add soup/sour cream/cheese mixture to potatoes and mix thoroughly
Bake for 45 minutes – remove from oven
Sprinkle crushed potato chips over the top and pour melted butter over crushed chips
Return to oven for 15 minutes or until chips are browned
Remove from oven, let stand 5 minutes – Serve