Twisted Butter’s JV Potatoes
There is nothing like a potato dish bubbling in the oven to make anyone’s mouth water! Twisted Butter Chef Jane Johnson has added a twist to everyday potatoes by adding Twisted Butter to this delicious family staple. This recipe is actually a favorite of Jane’s brother, JV—hence its name! This dish is easy and a warm, yummy dish for cold winter months.
Yield
6 servingsPrep
15 minCook
45 minReady
60 minIngredients
30 oz. shredded Ore-Ida hash brown potatoes
1 can cheddar cheese soup
1 can cream of chicken soup
1 small onion diced fine
8 oz. sour cream (1 small container)
1 tub Twisted Bacon, Dijon & Green Onion Butter
OR
1 tub Twisted Chive & Parsley Butter melted
Ingredients
30 oz. shredded Ore-Ida hash brown potatoes
1 can cheddar cheese soup
1 can cream of chicken soup
1 small onion diced fine
8 oz. sour cream (1 small container)
1 tub Twisted Bacon, Dijon & Green Onion Butter
OR
1 tub Twisted Chive & Parsley Butter melted
Directions
Preheat oven to 350℉ (180℃).
Mix all of the above together very well.
Spread in Pyrex baking pan and bake for 40 to 45 minutes until browned.
