Step 1

Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking dish with butter.

Step 2

Place the hash browns in a large bowl, and let thaw at room temperature for 30 minutes.

Step 3

Stir together the soup, cheese, sour cream, onions, and melted butter in a large bowl until well combined. Season with salt and pepper to taste. Stir in the thawed hashbrowns until fully incorporated.

Step 4

Transfer the mixture to the prepared baking dish and spread evenly. Top with the crushed chips.

Step 5

Bake for 45–55 minutes or until the top is golden brown and the potatoes are fork-tender. Remove from the oven, and let cool for 5–10 minutes.

Step 6

Enjoy!