Ingredients:

15 Athens mini fillo shells
1½ teaspoons butter, melted
1½ cup frozen hash browned potatoes
¼ cup cheddar cheese, shredded
¼ cup corn flakes, crushed

Instructions:

Fry hash potatoes in 1 teaspoon butter over medium heat until browned. Add cheese and spoon into shells. In a small bowl combine remaining ½ teaspoon butter and crushed corn flakes. Sprinkle cornflake mixture over potatoes and bake at 350 for 5 to 8 minutes. Serve hot.