Well this year was busier than normal with and unexpected passing in the family and I got sick as a dog Thanksgiving night. I did not feel good, did not feel like cooking, and definitely did not feel like trying something new. So I made some reliable recipes and then stumbled upon and new recipe while I was looking for something easy to do with hash brown potatoes. The blog, Never Trust a Skinny Cook had a recipe for "crack potatoes."
They looked good and easy so that made them perfect to try and they did turn out great, but again I modified the recipe. I saw some comments that they were great and then a few that said they were too salty and had too much ranch. So I decided to cut back some of the ingredients and they turned out great!
*original recipe can be found here. And again apologizes for only 1 picture. I was sick and did not think about it till the casserole was almost gone.
Ok here is what you need:
*Bag of shredded hash brown potatoes (I used fresh not frozen but I am sure it would work either way)
*16 oz container of sour cream
*1 pk of ranch dip mix
*1 small container of plain Greek yogurt
*2 packs of real bacon bits (toasted up/ you could use regular bacon and crumble it but I felt bad and was going for easy and fast)
*2 cups of shredded sharp cheese (save a little to the side to top with or add extra)
*Pre heat the oven too 400
Now mix the sour cream, ranch mix, yogurt, cheese, and bacon bits together in a large bowl. Then stir in the hash browns and mix well. Now spread into a casserole dish. I did not have a 13x9 so I used a disposable tin pan that was 11.5 x 9 or something like that, but I think either size would work fine. Sprinkle the left over cheese or extra on top and then cover with tin foil. Bake at 400 for about 40 minutes and then remove the foil for the last 5 minutes to give it and nice little crust and browning.
Now enjoy! Well let it cool a bit or you will burn your tongue. :)
It was so good and everyone was pleased with it.
