potatoes formally known as ginger's

We are huge on holiday food traditions around here. I love making the same things that i ate as a child during different holidays for my children, knowing that they too love and associate certain foods with the holidays… even if they are served on different holidays, depending on the occasion - brunch, dinner, lunch, etc.

This particular dish was my grandmother's or the unknow “ginger’s.” At least that's what I am assuming because my grandmother always made them, and they were always known as "ginger's potatoes." I've 'moderned' them up a bit... making them a little bit more modernized, and every bit as tasty.

Ingredient:

1 Tbsp evoo

5 oz chopped mixed bell peppers

1/2 onion, chopped

2 garlic cloves, minced

20 oz frozen hash browns

2 cups shredded cheddar cheese

2 cups melted butter, mixed use

1 cup sour cream

1 10.5 oz cream of chicken soup

2 cups corn flakes

Directions:

Preheat oven to 350.

In a large sautee pan, heat evoo to shimmering over medium heat.

Add in bell peppers, onions, and garlic.

Sautee until just softened. Pour into a large casserole dish. Stir in hash browns.

In a bowl, combine shredded cheddar, 1 3/4 cup melted butter, sour cream and cream soup.

Pour mixture over veggies. Stir to combine.

Top with corn flakes, and drizzle 1/4 cup melted butter over top.

Cover and cook for 45 minutes.

Uncover, and cook for an additional 15 minutes.