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Jewish Potatoes



  • 1 (32 ounce) package frozen hash brown potatoes
  • 1/2 cup melted margarine
  • 8 ounces shredded Cheddar cheese
  • 1 cup onions, chopped
  • 1 pint sour cream
  • 1 can cream of chicken soup
  • 1 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 1 cup corn flakes
  • 1/4 cup melted margarine


  1. Partially defrost hash browns.
  2. Mix potatoes, 1/2 cup margarine, cheese, onions, sour cream, soup and spices.
  3. Put into a greased 13 x 9-inch dish.
  4. Sprinkle Corn Flakes on top of potatoes; pour the 1/4 cup margarine over corn flakes.
  5. Bake uncovered at 350 degrees F for 1 hour and 15 minutes.


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