Holiday Potatoes: Your Recipe, My Kitchen

Crack Potatoes

All too often lately, I am leaving things to the last minute.  I never used to be that way.  In college, when professors assigned papers or projects, I would start and finish them as soon as possible so as to be able to relax and have more free time.  That same habit has saved me countless hours of stress over the years.  Work first, play second.  However, as my kids have grown older and other activities have been added to my life, I have found myself putting projects off to steal a little “me time.”

The same thing goes for blogging.  I used to try to have at least a week’s worth of posts done and ready to go.  Nowadays, I am scrambling to get things written and posted!  Maybe it’s the holidays and an end of the year slump.  Either way, this post almost didn’t happen!

Holiday Potatoes

Luckily, for me and I suppose for you, I was going to another potluck.  I signed up to bring a potato dish.  I usually make a stand by cheesy potato casserole, but I wanted to find something a little more interesting.  What I found is definitely going to be my new go-to potato recipe.  These were fantastic and SO easy.  And they include bacon!  However, I don’t want to talk about the quality of the photo, or lack thereof.  It was 5:40pm, I was supposed to leave at 5:30, and I was shouting instructions to everyone.  I was lucky to get what I got.  The photo on Pinterest that caused me to find and make this recipe from Plain Chicken is so much better.

Holiday Potatoes: Your Recipe, My Kitchen
Author: 
 
Ingredients
  • 28-32 ounce bag frozen hash browns (shredded or cubed)
  • 2 16 ounce containers low fat sour cream (not nonfat)
  • 3 cups shredded Cheddar cheese
  • ½ cup pre-cooked crumbled bacon
  • 1 Tbsp or package Buttermilk Ranch dip/dressing mix (I used Uncle Dan’s, she recommends Hidden Valley~both work)
Instructions
  1. In a large bowl, stir the last 4 ingredients until well combined.
  2. Add the still frozen potatoes and stir to coat.
  3. Spread into a greased 9X13 pan and bake uncovered at 350 degrees for 1 hour. (Maybe a little less for shredded than cubed).
  4. I sprinkled mine with parsley (okay it was chervil, because my parsley is AWOL) before baking for a little more pretty factor.

 

 

Your turn!  What is cooking in your kitchens?  Are you still making sweet treats or have you finished your holiday baking?

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