Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 1 ounce bag frozenSouthern Style hash brown potatoes (32)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 2/3 cup milk (not non fat - I used 2% but 1% will work)
  • 2 tablespoons flour
  • 2/3 cup light sour cream (2% plain greek yogurt will work as well)
  • 1 cup grated sharp cheddar cheese
  • 3 cups corn flakes
  • 1 1/2 tablespoons melted butter

Instruction

  • Preheat oven to 350 degrees (omit if making ahead).
  • Heat a large skillet over medium-high heat. Add olive oi, onion and bell pepper. Saute 5 minutes. Add frozen potatoes, cover, reduce heat to medium and cook about 10 minutes or until potatoes start to brown. Stir in Salt and black pepper.
  • Combine milk and flour with a whisk. Add to potato mixture in pan and cook for about 3 minutes until sauce is thick and bubbling.
  • Remove pan from heat. Stir in sour cream and cheese. Spoon mixture into a 11 x 7 casserole dish.
  • In medium bowl, combine corn flakes and butter. Sprinkle on top of casserole.
  • Bake for 35 minutes or until bubbly around edges and topping is crisp.
  • (If making ahead: Refridgerate potato mixture for up to 2 days. Add topping before baking)