Categories: Breakfast, Potatoes

Ingredients

• 5 cups frozen loose-pack hash browns , thawed
• 1 can cream of chicken soup
• 1/2 cup sour cream
• 1 cup finely chopped cooked corn beef
• 1/3 cup finely chopped onion
• 1/3 cup finely chopped green bell pepper
• salt and pepper
• 1 cup shredded cheddar cheese
• paprika

Directions

1. Spread potatoes evenly over the bottom of a greased 8 inch square baking pan.

2. In a bowl, mix together the soup, sour cream, corned beef, onion, green pepper, salt and pepper.

3. Spread over the potatoes.

4. Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly and top begins top brown.

5. Sprinkle cheddar cheese evenly over top; sprinkle lightly with paprika.

6. Serve warm.

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