In honor of Thanksgiving, I want to share a University of Pittsburgh culinary tradition passed down to me by RVB: cheesy potatoEs. You can only eat these things once a year, but I guarantee there will be no leftovers:
CHEESY POTATOES
8 hash brown patties
1 cup sour cream
1 cup+ of cheese–american or cheddar
1 can cream of onion soup
butter
Preheat oven to 350
Spray glass baking pan with grease/oil
Set hash brown patties in pan
Mix cheese, soup, and sour cream and spread across potatoes
Top with 6-8 pats of butter and salt and pepper.
Cover with foil; bake for 45 minutes.
Remove foil and bake for 20 minutes.
Eat, enter food coma.
