1 package instant hash brown potatoes
1 can cream of potato soup
1 (soup can) milk
1 tbsp. instant minced onion
1 tbsp. snipped parsley
1/3 c. shredded Parmesan cheese, optional

Prepare hash brown potatoes according to directions on package (reduce cooking time 4 minutes) and drain. Mix soup, milk, onion, parsley, and dash of pepper. Heat until mixed thoroughly. Add to the potatoes and mix lightly. Place mixture in a 10 x 6 x 1 1/2 inch glass baking dish, optional. Sprinkle with cheese. Bake at 350 degrees for 35 minutes.