Hash Brown Casserole

• 1 large 2 lb. bag frozen hash browns, thawed
• 1 stick melted butter
• 1/2 c. onion, diced
• 1 can cream of mushroom soup
• 2 c. mild shredded Cheddar cheese
• 1 (8 oz.) carton sour cream (pint)
• salt and pepper to taste (optional)
• 2 lb. assorted red and white new potatoes, halved (16 potatoes)
• 2 Tbsp. unsalted butter, melted
• 2 Tbsp. finely chopped parsley
• 2 Tbsp. finely chopped chives
• salt to taste

1. Steam halved potatoes, covered, over boiling water until fully cooked, about 15 minutes.
2. Test potatoes for doneness using a skewer to avoid splitting them.
3. Toss potatoes with melted butter, herbs and salt until coated.
4. Serve hot.
5. Makes about 3 cups.
6. Total time: 20 minutes.

butter, onion, cream of mushroom soup, cheddar cheese, sour cream, salt, white new potatoes, unsalted butter, parsley, chives, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=55577 (may not work)