Makeover Hash Brown Soup Food
HASH BROWNS MAKEOVER
Provided by Food Network Kitchen
Categories side-dish
Time 28m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Grate the potatoes, with their skin into a large bowl. Peel and grate the parsnip; add to the potatoes. Toss the vegetables with the scallions, parsley and season with the salt and pepper, to taste.
- Heat a large (12-inch) nonstick skillet over medium heat and brush the skillet with about half the oil. Add the potato mixture and form into an even cake by pressing lightly with a spatula. Cook, shaking the pan periodically to prevent sticking, until the hash browns are crisp and brown, about 10 minutes.
- Remove the pan from the heat; place a flat plate over the top of the skillet. Carefully flip the pan so the potato cake goes onto the plate. Brush the skillet with the remaining olive oil and then side the hash browns back into the skillet. Cook until browned and crisp, about 10 minutes more. Slide out of the skillet onto a heated serving plate. Cut into wedges to serve.
Nutrition Facts : Calories 112 calorie, Fat 3.7 grams, SaturatedFat 0.5 grams, Sodium 300 milligrams, Carbohydrate 18 grams, Fiber 3.2 grams, Protein 2 grams
CREAMY HASH BROWN POTATO SOUP
A friend brought me this soup when I was sick. It tastes like it simmered for hours, but basic ingredients make it a snap to prepare. -Pat Maruca, Philippi, West Virginia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 13 servings (about 3 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the potatoes, water and onion. Bring to a boil. Reduce heat; stir in soup and cheese. Cook and stir until cheese is melted. , Stir in the sour cream, salt and pepper. Cook and stir until heated through (do not boil).
Nutrition Facts :
SUPER EASY HASH BROWNS POTATO SOUP
Make and share this Super Easy Hash Browns Potato Soup recipe from Food.com.
Provided by Karen..
Categories Potato
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in butter or oil until transparent.
- Add broth, bring to boil.
- Add hash browns, bring to boil.
- Add soups (don't dilute) and milk, bring to boil.
- Add Cheese and Heat until cheese melts. Optional, serve with bacon bits on top.
Nutrition Facts : Calories 734, Fat 44.3, SaturatedFat 21.9, Cholesterol 82.8, Sodium 2475.9, Carbohydrate 62.2, Fiber 3.6, Sugar 10.8, Protein 25.3
HASH BROWNS POTATO SOUP
This is a super easy and delicious soup from a restaurant called The Market Place. Using precooked or leftover bacon is a time-saver. I use light sour cream and light Velveeta for less fat content. Note that butter is optional, but sour cream a must. Enjoy!
Provided by SmHerndon
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes and onion in large pan and barely cover with water.
- Cook until potatoes are tender; do not drain.
- Mash with potato masher to desired consistency.
- Add butter, if using, sour cream, velveeta, salt & pepper, and garlic powder.
- Heat until cheese is melted - do not boil.
- If mixture is too thick, add milk to desired soupy consistency.
- Serve with crumbled bacon on top of each serving. Great with a thick, hearty bread!
Nutrition Facts : Calories 358.4, Fat 21.3, SaturatedFat 12.3, Cholesterol 59.2, Sodium 695.5, Carbohydrate 32.6, Fiber 2.3, Sugar 4.6, Protein 10.6
CHEESY HASHBROWN SOUP
This recipe comes from Paula Deen. I couldn't find one exactly like this on Food.com and wanted to incorporate it into my weekly meal planning. One of my co workers made it and it was a huge hit. Everyone loved it.
Provided by Chicken Queen
Categories Potato
Time 5h40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
- Cover, and cook on low for 5 hours.
- Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
- Garnish with green onion.
Nutrition Facts : Calories 239.9, Fat 13.2, SaturatedFat 6.5, Cholesterol 34.3, Sodium 709, Carbohydrate 24.1, Fiber 1.7, Sugar 1.9, Protein 7.1
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