2 lbs. frozen shredded hash browns
1 tsp. salt
1/2 c. melted butter
2 tbsp. dried minced onion
1/2 tsp. pepper
1 can cream of potato or celery, chicken or mushroom soup
2 c. sour cream
2 c. grated cheddar cheese
1/2 c. cooked, drained bacon pieces
Sprinkle of parsley
2 c. corn flake crumbs

Thaw potatoes; mix all ingredients except corn flakes crumbs. Reserve some cheese for top. Put in buttered 9"x13" pan. Sprinkle cheese and corn flake crumbs over top. Bake 40 to 60 minutes at 350 degrees, uncovered. Can be made ahead and put in refrigerator before baking.