Hash Brown Scallop

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.

Delores Estad