Show Subscription Form




Brunch Potatoes Recipe

Publisher Photo
This dish is a big hit with my family—and at the church breakfasts and brunches that I often cater. The recipe can easily be cut in half for breakfast for two...or doubled or even tripled for a crowd!
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 5 to 6 potatoes (about 2 pounds), cooked, peeled and cubed
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 cups cornflakes
  • 1/4 cup butter, melted

Nutritional Facts

1 serving (1 cup) equals 288 calories, 17 g fat (11 g saturated fat), 52 mg cholesterol, 478 mg sodium, 27 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. In a large bowl, combine potatoes, soup, sour cream, onion, green pepper and cheese. Pour into a greased 2-1/2-qt. baking dish. Combine cornflakes and butter; sprinkle over potato mixture. Bake at 350° for 40 minutes. Yield: 6-8 servings.
Originally published as Breakfast Potatoes in Bountiful Harvest Cookbook 1994, p40

Nutritional Facts

1 serving (1 cup) equals 288 calories, 17 g fat (11 g saturated fat), 52 mg cholesterol, 478 mg sodium, 27 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Brunch Potatoes

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT