Apple cinnamon oatmeal in cast iron Dutch oven

Copycat CrackerBarrel Hash Browns 

We went to cracker-barrel because we love the country food and store. We had to remake the hash browns. Some of the recipes out there called for two sticks of butter which is way too much because it was swimming in liquid when it came out of the oven. We are generally trying to make more natural choices when it comes to cooking. We are striving to stay away from anything processed. There is nothing wrong with indulging a little... but 2 sticks of butter is redonkulous. So creamy cheesy breakfast potatoes. Easy just mix and put in the oven.

Ingredients

• 32 oz. frozen hash browns 
• 1/4 cup butter melted
• 10.5 oz. cream of chicken soup (cream of cheddar works too)
• 8 oz. sour cream
• 1 small onion finely diced
• 2 cups cheddar cheese grated
• 1/3 teaspoon pepper

1. Preheat oven to 375 degrees.
2. Ensure that your hash browns have thawed. (Otherwise they take a very long time to bake.) You can defrost them in the microwave to speed up this process.
3. Set ½ cup of cheddar cheese aside.
4. Combine all remaining ingredients in a large bowl
5. Bake for 45-50 minutes, uncovered..
6. Remove from the oven, let it sit for 10 minutes, and serve!