2 pounds hash browns
1/2 c onion
1 tsp salt
16 oz sour cream
1/4 c melted butter
1 can cream of chicken soup
2 cup shredded cheese
corn flakes

Bake 1 hour at 350

1 stick butter
sautee onions in oil

cut bread in slices
soak bread in water, squeeze oil, fry with onions and butter in batches while seasoning with salt, pepper, sage, marjoram.

Allow to cool and then mix with 6 eggs and a can of chicken broth. Bake.