2 lb. frozen hash browns, thawed
2 sticks butter
1 pt. sour cream
1 can cream of chicken soup
1/2 c. diced onions
2 c. shredded cheese
1 1/2 c. cornflake crumbs

Melt 1 stick of butter and sprinkle it over the potatoes. Add salt and pepper to taste. Mix separately sour cream, soup, onions and cheese. Pour over potatoes. Melt second stick of butter and mix with cornflake crumbs. Sprinkle on everything. Bake at 375 degrees for 45 minutes. Turn up to 500 degrees for 5 minutes to brown and crisp.