I’ve told you before, I’m Irish. So there’s not a potato I don’t like. This is literally one of my all time favorite things to do with potatoes. Seems like this year I’m hearing from a ton of people that have leftover ham. This is a GREAT way to use it up!


2 lbs frozen shredded hash browns, thawed
1 tsp salt
1/4 tsp pepper
1 tsp onion powder
1 tsp dried parsley
2 cups shredded cheddar cheese
Leftover ham (1-2 cups cubed)
3/4 cup butter, melted and divided into 1/2 and 1/4 cups
2 cups sour cream
1 can cream of chicken soup
3 cups corn flakes (crush after measuring)

Spray a 10×13 casserole dish with non-stick spray
Thaw hash brown potatoes
In a large mixing bowl, combine, potatoes, salt, pepper, parsley, onion powder, and shredded cheese
Add ham
In medium mixing bowl, combine 1/2 cup melted butter, sour cream and soup
Pour over potato mixture, and mix gently
Pour into prepared casserole dish
In a small mixing bowl combine 1/4 cup butter and crushed cornflakes, Toss to mix. Sprinkle over potato mixture. 
Bake in Preheated oven for 45 – 50 minutes

For ALL my Cookin With Brook recipes, click here!

Thanks to Gerrit’s Appliance!