Ingredients
- 2 lb bag of frozen southern-style / diced hash browns
- 16 oz sour cream
- 1 can cream of chicken soup
- 1 stick butter, melted
- 2 cups shredded cheddar cheese
- Salt, pepper, garlic powder
Topping
- 2 cups crushed corn flakes
- 6 tbsp butter, melted
Directions
- Spray a 9×13 smoker-safe dish with cooking spray. Combine the hash browns, sour cream, cream of chicken, 1 stick melted butter, 1 cup shredded cheddar, and some salt, pepper, and garlic powder.
- Mix together well and spread evenly in the pan. Top with 1 more cup shredded cheddar.
- Crush about 2 cups corn flakes and spread over the potatoes. Pour 6 tbsp melted butter over the top.
- Smoke at 300F for 1 hour. Turn the smoker up to 350F and continue 20-30 minutes, until the potatoes are cooked through.
- Oven directions: bake at 350F for about an hour, until the potatoes are cooked through and tender.
Can be prepped ahead of time – just wait to top with the corn flakes and butter until right before you bake it. From Luke Brown on Instagram.
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