1 (2 pound) package frozen hash brown potatoes
2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of potato soup
1/4 cup butter
2 cups sour cream
Sea salt and fresh ground pepper to taste
Preheat the oven to 350 degrees F
Heat the soup, butter or margarine and sour cream in a small saucepan over low heat.
Combine potatoes and 1 cup cheese into a large mixing bowl. Mix in the heated soup mixture. Season with salt and pepper. Pour into a 9×13 inch dish. Sprinkle one cup of cheese over the top of the casserole.
Bake 30 to 45 minutes.
NOTE: You can add about 1/3 diced onion, or green onion into the potato and cheese mixture if a bit of zip is desired to the dish.