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.
