1/4 cup (1/2 stick) butter
2 (20-ounce) packages refrigerated diced potatoes
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon black pepper
1 (10-3/4-ounce) can Cheddar cheese soup
1 cup milk
Directions1.In a large skillet over high heat, melt butter. Add potatoes, onion, salt, and pepper and cook 15 to 20 minutes, or until browned, stirring occasionally.
2.Add soup and milk; mix well. Continue cooking 5 minutes, or until potatoes are heated through.