32 oz. pkg frozen hash browns (thawed)
1/2 stick melted butter
1 tsp. salt
1/2 tsp pepper
1 can cream of chicken soup
1 pt. sour cream
1/2 c. chopped onion
1 sm. can chopped chili peppers
1 chopped green or red pepper (or half of each)
1 can corn (drained)
1 pkg. (10 oz.) grated cheese (Mexican blend)

Topping:

2 c. Corn flakes or Corn Chex (crushed)
1/2 stick butter

Combine melted butter, salt, pepper, soup, sour cream and cheese.

Stir in peppers and corn. Add potatoes and mix in. Spread in greased 9 x 13 pan.

Crush cereal and mix with 1/2 stick melted butter. Sprinkle on top of potatoes. Add sprinkles of parsley and paprika for color.

Bake at 350°F for 45 minutes.