2 lbs. frozen has browns
1/2 c. melted butter
1/2 c. chopped green onion
1 (10 oz.) can cream of chicken soup
Salt and pepper to taste
1 pt. Half and Half
2 c. Cheddar cheese for garnish
Parsley flakes

1. Thaw out hash browns in refrigerator overnight.

2. Saute onion in butter for 2 minutes.

3. Add soup, Half and Half, and potatoes.