1 pkg. Betty Crocker hash browns
4 c. hot water
1 tsp. salt
1 1/2 c. Cheddar cheese, shredded
1/2 c. Cheddar cheese, shredded
1 c. sour cream
1 can cream of potato soup
1/4 can chopped & drained green chilies (optional)

Cover potatoes with hot water in 2 1/2 quart bowl. Stir in salt. Let stand 15 minutes. Drain thoroughly. Heat oven to 350 degrees. Mix potatoes, 1 1/2 cups cheese, sour cream, chilies and soup. Spread in ungreased baking dish. Sprinkle with 1/2 cup cheese. Bake uncovered 30 minutes or until bubbly.