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Full Online Book HomeLearning KitchenVegetables - Hash Brown Potatoes
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Vegetables - Hash Brown Potatoes Post by :tbach2k Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2933

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Vegetables - Hash Brown Potatoes

2 lbs. shredded frozen hashbrowns
1/2 cup margarine, melted
1 tsp. salt
1/2 tsp. black pepper
1 (10 3/4 oz.) can cream of chicken soup
8 oz. Colby cheese, grated


Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with Pam.

Combine all above ingredients except hashbrowns. Gently mix in potatoes.

Pour into pan and bake for 35-40 minutes.
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3 cups frozen loose-pack shredded hash browns -- thawed 1/3 cup butter or margarine -- melted 1 cup diced fully-cooked ham 1 cup shredded Cheddar cheese 1/4 cup diced green pepper 2 eggs 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper Press hash browns between paper towel to remove excess moisture. Press into the bottom and up the sides of an ungreased 9-inch pie plate and drizzle with butter. Bake at 425 F. for 25 minutes. Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce
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1/3 cup vegetable oil 1 large yellow onion finely chopped 2 medium size sweet green peppers cored, seeded and coarsely chopped 3 cups frozen hash brown potatoes (about a 20 ounce package) 1 cup milk 2 cups shredded medium sharp low fat cheddar cheese (8 ounces) 1/8 teaspoon each salt and black pepper Preheat the oven to 350 degrees. Heat 1 tablespoon of the oil in a 12 inch ovenproof skillet over moderate heat for 1 minute. Add the onion and green peppers and saute stirring occasionally for 5 minutes or til limp. Stir in the potatoes and add the remaining
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