Brunch Potatoes Recipe

Name: Brunch Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 2 1/2 lb. Yukon Gold potatoes; 1 can condensed cream of chicken soup; 1/2 c. sour cream; 1 (4 oz.) pkg. Neufchatel cream cheese, softened; 1 Tbsp. butter buds (sprinkles); 3/4 c. Cheddar or Jack cheese, shredded; 1/4 c. scallions, chopped; 1/4 c. skim milk; parsley, chopped; garlic to taste; ground pepper to taste

Servings: persons

2 1/2 lb. Yukon Gold potatoes
1 can condensed cream of chicken soup
1/2 c. sour cream
1 (4 oz.) pkg. Neufchatel cream cheese, softened
1 Tbsp. butter buds (sprinkles)
3/4 c. Cheddar or Jack cheese, shredded
1/4 c. scallions, chopped
1/4 c. skim milk
parsley, chopped
garlic to taste
ground pepper to taste

1
Cook, peel and chop potatoes and stir together soup, sour cream, cream cheese and butter buds.
2
Add 1/2 of shredded cheese and scallions.
3
Add milk, parsley, garlic and pepper.
4
Stir to combine.
5
Stir all together with potatoes.
6
Put mixture in an 11 x 7 x 2-inch baking pan.
7
Bake 30 minutes at 350u00b0.
8
Spread the remaining ingredients over top and bake 5 minutes more.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 lb. Yukon Gold potatoes, 1 can condensed cream of chicken soup, 1/2 c. sour cream, 1 (4 oz.) pkg. Neufchatel cream cheese, softened, and more.

Yes, Brunch Potatoes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brunch Potatoes

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