2 lb. pkg. frozen hash browns, thawed
12 oz. sour cream
2 c. Cheddar cheese, shredded
1 can cream of chicken soup
1 stick butter
1/2 c. onion, chopped
1/2 c. corn flakes, crushed
dash of white pepper
salt to taste

Place potatoes in a greased 9 x 13 dish. Season with salt and white pepper. Mix together sour cream and soup. Pour over potatoes. Sprinkle with Cheddar cheese. Top with corn flakes.

Bake at 350°F for 45 minutes.