2 lb. frozen hash browns
1/2 c. melted butter
1/2 c. chopped green onion
1 (10 oz.) can cream of chicken soup
1 pt. half & half
Salt & pepper to taste
2 c. shredded Cheddar cheese
Parsley flakes

Thaw out hash browns in refrigerator overnight. Saute onion in butter for 2 minutes. Add can of soup, half & half and potatoes. Heat gently. Garnish with cheese and parsley flakes. Fast and easy. Serves 8-10.