Hash Brown Potato Salad Recipes

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HASH BROWN POTATO SALAD



Hash Brown Potato Salad image

Frozen hash browns pare down prep time for this quick mayonnaise potato salad from Myra Innes of Auburn, Kansas. "It's so easy to make in a hurry because you don't have to peel any potatoes," she notes.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 12

1 quart water
2 to 3 teaspoons salt
1 package (16 ounces) frozen cubed hash brown potatoes
2 hard-boiled large eggs, chopped
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped celery
3 tablespoons sweet pickle relish
2 tablespoons chopped green onions
1-1/2 teaspoons prepared mustard
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, bring water and salt to a boil. Add the hash browns; cook for 3-4 minutes or until tender. Drain thoroughly. Combine remaining ingredients in a bowl; add hash browns and stir gently. Cover and chill until serving. Refrigerate leftovers.

Nutrition Facts :

PARMESAN HASH BROWN CUPS



Parmesan Hash Brown Cups image

Received this in an email. Recipe was submitted by Monica; this is a great make-ahead recipe. 1 hash brown cup = 2 Weight Watchers PointsPlus *10/24/13 made these with dried chives instead of green onions-I think I would prefer the green onions ( didn't have any) and maybe cheddar rather than parmesan*

Provided by AZPARZYCH

Categories     Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

1 (20 ounce) bag Simply Potatoes® Shredded Hash Browns or 3 1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
3 green onions, chopped (approx. 1/3 cup)
1/2 cup parmesan cheese, grated
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.
  • MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.
  • MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.
  • FOR BITE-SIZE TATER TOTS - make them in mini muffin pans.

SUPER-SIMPLE PICNIC POTATO SALAD



Super-Simple Picnic Potato Salad image

Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 5h45m

Yield 16

Number Of Ingredients 11

1 bag (32 oz) frozen southern-style diced hash brown potatoes
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon pepper
5 eggs
1 cup mayonnaise or salad dressing
1/2 cup chopped celery
1/3 cup chopped onion
Paprika, if desired

Steps:

  • In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
  • Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
  • Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
  • Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g

QUICK HASH BROWN POTATO SALAD,



Quick Hash Brown Potato Salad, image

"I've used this recipe for 20 years, and it's still a family favorite," confides Joan Hallford of North Richland Hills, Texas. "It stirs up and cooks in a jiffy-and it tastes just as good as a German potato salad that you fussed all day to make."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 5

5 bacon strips, diced
6 green onions, sliced
1 package (1 pound) frozen cubed hash brown potatoes, thawed
1/4 cup white wine vinegar
1/2 teaspoon celery salt

Steps:

  • Place bacon in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until bacon is crisp. Remove with a slotted spoon to paper towels to drain. Add onions to the drippings; cover and microwave on high for 30 seconds., Add the potatoes; cover and cook on high for 6-7 minutes, stirring several times. Add the vinegar, celery salt and bacon; toss to coat.

Nutrition Facts :

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Top Asked Questions

How do you cook frozen hash browns for potato salad?
Frozen hash browns pare down prep time for this quick mayonnaise potato salad from Myra Innes of Auburn, Kansas. "It's so easy to make in a hurry because you don't have to peel any potatoes," she notes. In a large saucepan, bring water and salt to a boil. Add the hash browns; cook for 3-4 minutes or until tender.
What are hash brown potatoes made of?
Hash brown potatoes, also referred to as hash browns, are made with potatoes and only potatoes. No surprise there. But did you know that there are thousands of potato varieties and each variety has different characteristics? Whether you are baking or cooking, you always need to make sure that you are using the right kind of potato for the job.
How do you make potato salad with mayonnaise?
Open bag and pour into a bowl. Season with salt and pepper to taste. Add mayonnaise, mustard, chopped onion, pickle relish, chopped boiled eggs. (Use whatever combination your family likes in their potato salad.). Refrigerate until ready to serve.
Can you cook frozen hash browns in the microwave?
Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad! Prevent your screen from going dark while you cook. In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap.

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