cheesy potatoes

Hello friends.

Like Sheila, I am also experiencing a week in isolation. I came back to Salty Balty for our alumni weekend, but my classes don’t actually start until next Monday. So this week while Molly and Kelly are at work during the day, I’m sleeping for 12 hours a night, drinking too much coffee, watching trash television, and pretending I’m being productive if all I do in a day is exercise. Winning.

It’s times like these where I wish I had unlimited funds and unlimited self confidence so that I could do all sorts of cool things by myself, such as dining alone for restaurant week, going to the movies alone (Extremely Loud and Incredibly Close, One for the Money, and The Descendants), and going to museums and other super cool Baltimore tourist spots. Instead, I’ll probably spend hours on foodgawker and put all my textbooks for this semester in a cart on Amazon, but eventually decide to buy new shoes instead.

These potatoes are a family staple. There is nothing remotely healthy about them. Thanks for making me look bad, Vegan Sheila. Also, before I give you this recipe for clogged arteries, I forgot to show you my favorite Christmas present from Santa Claus..

In my defense, I look half asleep because I was woken up at 6:30 on Christmas morning. By 9 year old Kevin, you ask? Nope. 20 year old Morgan. And then I wore the apron while making these potatoes for a family gathering that I couldn’t attend because I was en route to Asia. I guess I can’t complain about that.

Cheesy Potatoes

1 stick butter

1/2 large onion, diced

1 8 oz brick sharp cheddar cheese, shredded or diced

1 pint sour cream

1 can cream of chicken soup

1 large bag frozen hash browns (30 oz)

corn flakes

Melt the butter in a large saucepan or frying pan (or whatever this cool pan that you plug into the wall is called). Saute the onion in the butter and a handful of salt until translucent.

Add the cheese, sour cream, and soup until everything is combined and the cheese is fully melted.

Stir in the hash browns, and remove from heat.

Pour into a large casserole dish, and top with corn flakes. Bake for one hour at 350 degrees.

This is the perfect side dish for pretty much anything. Especially steak. Or you could eat it for breakfast.

On a completely unrelated side note- my nails are super long now because I grew them out for our fancy alumni event and they’re clicking on the keys and I sound like a secretary in Mad Men.