Recipes

[dulwich]

At a friend's house someone brought a potato dish - she said it was an old recipe from her Grandmother  made with shredded frozen potatoes, drop of milk, warm on stove then add pieces of American cheese then she put in tin in oven for "a while".  I thought at first they were just mashed pots. But the taste was just great.

Did not see this lady any more to ascertain correct recipe  anyone know this recipe and is this the correct to way to make it.  Thanks for any help.

[Toppers]

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@dulwich wrote:

At a friend's house someone brought a potato dish - she said it was an old recipe from her Grandmother  made with shredded frozen potatoes, drop of milk, warm on stove then add pieces of American cheese then she put in tin in oven for "a while".  I thought at first they were just mashed pots. But the taste was just great.

Did not see this lady any more to ascertain correct recipe  anyone know this recipe and is this the correct to way to make it.  Thanks for any help.

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I haven't seen anything like this. 

The recipes that I have seen with frozen hashbrowns are usually for the "hashbrown casserole" recipes that include sour cream, and some other kind of cheese, and then some type of canned soup, or the potatoes are used in some type of breakfast casserole with bacon and eggs or sausage and eggs, too.

I don't think that there is any "right or "wrong" way of using them, but rather just different ways of using them in various recipes.

The way that you had them sounds really yummy, too, and perfectly fine, too. 

[Desertdi]

Sounds like a "quick" version of potatoes au gratin

[Group 5 minus 1]

This is OT a little but I use the shredded potatoes-not frozen. They are the ones that come in a green bag and just refrigerated for vegetable soup and latkes. I'm sure that they could also be used for the above recipe.

[LTT1]

@dulwich

I have a recipe called "Gourmet Hashbrowns" that uses frozen shredded potatoes.

 two pkg frozen hash brown potatoes (12 oz each)

... thaw (overnight); squeeze the potatoes well to remove the water.

2 c sour cream

1 can cream of celery soup

1 stick melted butter/margarine

1 tsp salt

1 T minced onion (not dry)

2 c shredded cheddar cheese

[2 c coarsley crushed corn flakes with 1/4 c melted butter/marg]

Put potatoes in a colander and set out overnight the night before.

Combine sour cream, soup and butter

Add salt, onion  and cheese

Blend in potatoes

Put in a 2 qt. casserole

Sprinkle with cornflakes

Cook uncovered 50 minutes @350*

can freeze before cooking but wait until ready to cook for the corn flake topping. HTH

A tiny bit of chopped onion (not dry)

2 c cheddar cheese 

Corn flakes on top... BRB

[Honeybit]

I keep forgetting how YOUNG grandmothers can be now because I have a hard time picturing MY grandmother making something with frozen potatoes!  It sounds good, though.  This is the closest thing I could find to the dish you described:

AU GRATIN POTATOES
     

1/3 stick butter

1 med. onion, chopped

3 tbsp. flour

1 1/2 c. milk

1 c. shredded American cheese

6 med. potatoes, cooked, peeled and diced

Fry onion in butter until transparent. Blend in flour, gradually add milk. Stir and cook over low heat until thickened. Add cheese. Continue cooking and stirring until cheese is melted. Arrange diced potatoes in greased baking dish. Pour sauce over potatoes. Bake 1 hour at 350 degrees. Top with buttered crumbs, if desired.

[IamMrsG]

I embarrassed myself when our DIL made these potatoes.  I could not stop eating them.

Cheesy Potatoes

2 lb Hash Browns, Country Style

1/4 cup butter
1 can Cream of Mushroom Soup
1 pint Sour Cream
1/4 tsp pepper
1/2 cup onion, chopped finely
10 oz Sharp Cheddar Cheese

2 cup Corn Flakes
1/4 cup butter, melted

Soften Hash Browns

Combine first six ingredients (Butter through Cheese)

Mix ingredients with hash browns and place in baking dish.

Crush Corn Flakes and combine w/ melted Butter. Place mixture on top of potatoes.

Bake at 350 for about 1 hour uncovered or until hot

@LTT1      Sorry, lovestoteach, I just realized you already posted this one.  At least we agree how good it is.  

[dulwich]

Thank you for all your replies.  Friend who held party where I tasted this dish just e mailed me she contacted lady who made this and here is basis of recipe f.y.i.

Thaw frozen hash browns in little milk in microwave - milk should all be absorbed not soupy.  

Tear American cheese slices into quarters - about 1 slice for every cup of potatoes / add to thawed potatoes.  Back in microwave until cheese melted and you can stir cheese into potatoes fully blended.  Check now for salt and pepper and if more milk needed for creamier mix - again not soupy.

place mix in greased casserole add breadcrumbs or cornflake crumbs to top bake for one hour at 350.

this was very tasty and we ate it with baked ham, maple steamed carrots and asparagus - yummy and easy.

[LTT1]

@dulwich@IamMrsG

Glad to have located my recipe and shared it! Hopefully, someone will use it-- maybe even me!

@dulwich

The one you posted looks like fewer steps and I cannot have sour cream these days, so I am happy to have yours! Thank you

[Starpolisher]

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@ncascade wrote:

This is OT a little but I use the shredded potatoes-not frozen. They are the ones that come in a green bag and just refrigerated for vegetable soup and latkes. I'm sure that they could also be used for the above recipe.

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Hi ncascade,

I have never seen these (shredded potatoes-not frozen) and was wondering where they can be purchased and which department they can be found?