Scott's Recipe

Cornflake Topped Potatoes (Heart Attack Potatoes)

Category: Potatoes

1/2 cup melted butter
1 medium onion, chopped
1 (10.75 oz) can creamed soup (e.g., cream of celery, onion, or chicken)
8 oz shredded sharp cheddar
1 (8 oz) sour cream
1 (32 oz) shredded frozen hash brown potatoes
1/2 cup butter, melted
2 cups crushed corn flakes


1. Preheat oven to 350 degrees. Generously butter a 9 x 13 inch baking pan.
2. In a large pan, melt one stick of butter and saute the onions in it for 5 to 10 minutes, until onions are softened. Take pan off burner. Add soup, cheese, and sour cream, mix well. Add frozen hash browns and mix well.
3. Place mixture into a greased 9 x 13 inch baking dish. Mix the crushed corn flakes with the second stick of butter. Sprinkle corn flake butter mixture over the hash brown mixture in pan.
4. Bake, uncovered, at 350 degrees F for 1 hour.