Recipe: more hash brown recipes for Jeanne

Hi Jeanne, You can use the hash browns like any other cubed potatoes in potato soup etc. Here are some other ideas.

Broccoli Hasl Brown Bake
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 (3 ounce) package cream cheese, diced
1/3 cup shredded Swiss cheese
1 (12 ounce) package frozen hash brown potatoes
1 (12 ounce) package frozen chopped broccoli
1/2 cup bread crumbs
1 tablespoon butter, melted


Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
3 Pour half of the mixture into a 10x6 inch baking dish.
4 Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
5 Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly. Delmonico Potatoes

Ingredients
1 (2 pound) package frozen hash brown potatoes, thawed
1 (8 ounce) package processed cheese
2 cups half-and-half
1/2 cup butter


Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Place frozen potatoes in a 13 x 9 inch baking dish.
3 In a saucepan on the stovetop or in microwave on low, melt together cheese and butter or margarine. When melted, blend in the cream. Pour mixture over frozen potatoes, and cover pan with foil.
4 Bake for 1 hour. Remove foil, and bake 15 minutes more.

Smoked Turkey Hash Brown Salad
Ingredients
1 (32 ounce) package frozen hash brown potatoes
2 quarts water
3/4 pound smoked turkey breast, cubed
1/2 cup chopped celery
1/2 cup chopped green onion
1/4 cup chopped green bell pepper
1/3 cup mayonnaise
1/3 cup plain nonfat yogurt
2 tablespoons prepared Dijon-style mustard
1 teaspoon freshly ground black pepper


Directions
1 Cover potatoes with water in a large saucepan over high heat. Bring to a boil and cook for 2 to 4 minutes, or until potatoes are tender. Drain thoroughly and let cool.
2 In a large bowl, combine cooled potatoes with turkey, celery, green onion, bell pepper, mayonnaise, yogurt, mustard and ground black pepper. Mix thoroughly, cover and refrigerate for 4 hours or overnight.