Abuela's HassBrown Cashroll

Ingredients

2 cans cream of ch'kun soup

1 1/2 cups sour cream

2 tblespoons softened butter

1/2 onion (sweat b4 adding)

ground black pepper to taste

3 shredded brown russet potatoes

1 8oz package of extra sharp cheddar cheese

italian bread crumbs

Directions

1. Shred those taters into lil slivers, almost like yer clippin yer fanger nails! AKA hashbrown steez.

2. In a seperate bowl, combine sour cream, softened butter, negro pepper, cream of ch'kun soup and stir that tasty slop/mess together 4eva.

3. Add to the tater/fingernail clippins and stir relentlessly along with half the package of cheeze.

4. Add the mixture to a greased up regular baking dish and top with as much queso (mexican for cheese) and bread crumbs as you'd like.

5. Bake in a preheated stove at 350 F for 45-50 minutes or until cheese is bubblin' like the bottom of a bong when I'm hittin dat purple headband! $$$

6. Garnish this elegant dish with 1 full 12 oz can of Pabst Blue Ribbon Beer. (Heavy, not light mind you).