1 (16 oz.) pkg. hash browns, or leftover baked or boiled potatoes, shredded
1 c. sharp Cheddar cheese, shredded
1 chicken bouillon cube
1/2 c. boiling water
Combine potatoes and some onion, if desired. Put in greased, flat pan. Dissolve bouillon and pour over potatoes. Bake, covered, at 325° for 30 minutes. Cover with cheese and bake, uncovered, 1 or 2 minutes longer, until cheese melts. Yield: 6 servings.
This recipe is easy to double, triple, or cut in half, depending on how many you feed. Watch the amount of cheese then. It could get to be too much.