2 lb. bag hash browns
1 (8 oz.) sour cream
1 can chicken soup
1/2 c. chopped onions
10 oz. grated cheese
1/4 c. butter
salt and pepper
2 c. crushed corn flakes

Cook potatoes in salted water just until tender; drain. Refrigerate for 2 hours or overnight. Peel and grate potatoes. In a bowl, combine the flour, egg, salt and nutmeg. Add potatoes and mix until a stiff batter is formed, adding additional flour if necessary. Slice toasted bread into 24 squares, 1/2-inch each; shape 2 tablespoons of the potato mixture around 2 bread squares, forming 2-inch balls. In a large kettle, bring salted water to a boil; add the dumplings. Return to a boil; reduce heat. Cover and simmer for 15 to 20 minutes or until dumplings are no longer sticky in the center. Remove with a slotted spoon to a serving bowl. If desired, drizzle with butter and sprinkle with crumbs.

Yields 6 to 8 servings.