As suggested I cut the margarine down by half. Turned out quite like Cracker Barrel I thought.
Apr 14, 2013
BJ in Trussville
The previous comment as to the recipe being too greasy was right-on...would need to cut back on the margarine by about 1/2. It also took longer than 35 minutes....more like 50 minutes to cook in a 9x13 clear casserole dish on the top shelf of my oven (thermometer verified @ 350 degrees). However the frozen ORA-IDA 2 lb pkg of hashbrowns I found were diced. I wonder if they would have done better shredded as well. Taste was acceptable but soaked 3 paper towels with grease after 50 minutes of cooking. Perhaps dredging the diced potatos with flour could have helped.
Aug 30, 2012
Ladycable55 Member since: August 30, 2012
Just as good as going all the way to cracker Barrel and you can get a better portion then they give you. This is one i will make over and over again.
Jul 6, 2012
Followed recipe as written. It was very greasy and too salty. Next time I will omit the salt completely and cut down the butter to a tablespoon perhaps.
Oct 31, 2011
Can you make ahead, refrigerate, and bake later?
Jul 19, 2011
This is EXCELLENT! I love Cracker Barrel's and this is even better! Try this!!!
Jun 2, 2011
cheapsophiestuff Member since: October 26, 2009
Always a hit at our house, it's a staple breafast dish when we have weekend guests
Feb 13, 2011
Excellent recipe! I use vegetable broth and a whole onion and also use 1/2 sharp cheddar cheese and 1/2 colby. Also, fresh minced garlic can replace the garlic powder. I ate the whole pan by myself the first time I made this ( burp... )
Nov 25, 2010
This recipe is absolutely delicious and was a HIT at Thanksgiving! I will definetly be making this again.
Nov 22, 2010
rebelrally Member since: September 27, 2010
tried and true this recipe is the best. i doubled the onions, but thats just me. for sure 5 stars
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