In a Dutch oven over medium heat, sauté onion in butter. Add soup, half-and-half or milk, hashbrowns, salt and pepper. Stir in cheese; heat through. Sprinkle with parsley.
Tip: Keep a bunch of fresh green parsley in the fridge, ready to add a little color and a taste of the garden to meals anytime. Simply place the bunch, stems down, in a glass of water and cover the top loosely with a plastic sandwich bag.
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