DELUXE HASH BROWN POTATOES
INGREDIENTS:
1 can Cream of Potato soup
1 can Cream of Celery soup
12 oz. sour cream (use the regular)
1-1/2 tsp. salt
1/2 tsp. pepper
1 small onion, chopped
1 green pepper, chopped
1-32 oz. pkg. frozen Southern Style Hash Browns, defrosted
Parsley flakes & paprika
DIRECTIONS:
Combine soups and sour cream and blend well. Add salt, pepper, onion and green pepper. Add defrosted potatoes. If they're still frozen, you won't be able to mix.
Place in a greased 9x13 baking pan. Starting at the outside edge, sprinkle top (the long way) with a row of parsley flakes, then a row of paprika, the parsley, the paprika and finish with a row of parsley flakes. It gives a ribbon effect and looks pretty! Bakes uncovered at 300 degrees for 1-1/2 to 2 hours. Serves 10.
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Comments: 31
Madame Donna, I have several different versions of this as well, one with cheddar & bread crumbs, another with mushroom soup, cheddar and corn-flakes (!), but this is my favorite.
Alta,
I agree. Hash browns are mighty tasty!
Thanks.
Vicky!
I am honored!
Very easy and very yummy!
Thanks, Kimi. It's really one of my favorite 'tried & true' recipes.
I've got some ideas in my head. Haven't had time to get them down on paper ... Thanks so much for asking!
I appreciate your kind words.
Thanks!