RECIPE FOR HASH BROWNS POTATOES RECIPES

Name: Simply Potatoes Cheesy Hash Browns
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns; 1 (10 3/4 ounce) can cream of chicken soup; 2 cups Crystal Farms® Shredded Cheddar Cheese; 3/4 cup sour cream; 1/4 cup chopped onion; 1/4 cup butter or 1/4 cup margarine, melted; 1 1/2 cups corn flakes, coarsely crushed; 1/4 cup butter or 1/4 cup margarine, melted

SIMPLY POTATOES CHEESY HASH BROWNS RECIPE - FOOD.COM

Simply Potatoes Cheesy Hash Browns Recipe - Food.com image

Hash browns baked with cream of chicken soup, sour cream and cheese is a popular potluck casserole. You can’t go wrong with this recipe! Courtesy of Simply Potatoes®.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
1 (10 3/4 ounce) can cream of chicken soup
2 cups Crystal Farms® Shredded Cheddar Cheese
3/4 cup sour cream
1/4 cup chopped onion
1/4 cup butter or 1/4 cup margarine, melted
1 1/2 cups corn flakes, coarsely crushed
1/4 cup butter or 1/4 cup margarine, melted

Steps:

Heat oven to 350°F Spray 2 quart glass baking dish with nonstick cooking spray*. In large bowl, combine all hash brown ingredients; mix well. Spread into prepared baking dish.
In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.
*Tip: An 11x17-inch rectangular or 8-inch square baking dish can be used.

Nutrition Facts : Calories 198.6, FatContent 18, SaturatedFatContent 10.4, CholesterolContent 44.8, SodiumContent 424.1, CarbohydrateContent 8.4, FiberContent 0.2, SugarContent 1.7, ProteinContent 1.9

POTATOES FOR HASH BROWNS ( HOW TO PARBOIL ) RECIPE - FOOD…

Potatoes for Hash Browns ( How to Parboil ) Recipe - Food… image

I used to go to a tavern for breakfast on the weekends from time to time. The cook there made the best hasbrown potatoes. She finally told me what the secret is to having good hashbrowns. You need to partially cook the potatoes first. Raw potatoes have a tendency to absorb the grease and stick together. Any kind of potato can be used but I prefer the Yukon Golds or red potatoes. You can use these in my Recipe #78432 recipe.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 5-6 potatoes

Number Of Ingredients 2

Ingredients

5 -6 medium unpeeled yukon gold potatoes or 5 -6 medium red potatoes
water

Steps:

Put the potatoes in a large pan.
Cover with cold water.
Bring water to a boil over high heat.
As soon as the water starts to boil, turn the heat off but keep the pan on the burner.
Let the pan of potatoes stand on the burner for about 5 minutes,depending on the size of the potatoes.
Larger potatoes may need more standing time.
Drain all of the water from the pan.
Allow potatoes to cool enough to handle.
Store the potatoes in a bowl in refrigerator until ready to use.
Storing the potatoes in a plastic bag tends to make them "sweat" and softens them, which could cause them to go bad sooner(that has been my experience in the past.).
If you do store them in a plastic bag, use them within a day or two to ensure freshness.
Use the potatoes for hashbrowns or fried potatoes.

Nutrition Facts : Calories 118.3, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 5.4, CarbohydrateContent 27.4, FiberContent 2.5, SugarContent 1.2, ProteinContent 2.5

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