Chicken a la Lisa (Potato Chips) * Crock Pot Hashbrowns

Cracker Barrel Hash Brown Casserole * Classic French Fries With Chili Salt

Chicken 'N Hash Brown Bake

Crockpot Sausage & Potatoes (Hash Browns) * Cheesie Potatoes (Hash Browns)

Chinese Stir-Fried Potatoes with Pork


Chicken a la Lisa (Potato Chips)


1 cooked chicken, meat removed and diced

3 Tbs lemon juice

1 large onion, chopped

3 Tbs mayonnaise

1 tin Condensed Chicken Soup

salt & pepper to taste

plain potato crisps

Mix together all ingredients, except the crisps. Put into a casserole. Crush sufficient crisps to cover and scatter over the top. Cook in preheated oven 200 C (400 F) for about 30 minutes.

Crock Pot Hashbrowns


1 pk Hashbrowns (32 oz)

1 cn Soup, cream of mushroom

1/2 c Margarine

1 cn Soup, cheddar cheese

1 c Sour cream


Put hashbrowns in crock pot. Mix soups and sour cream together. Pour over hash browns. Cut up margarine and stir into hashbrowns. Cook on low for 4 to 6 hours, stirring occasionally.14 14

Linda Henely, Lake Mills, IA14 Iowa REC News, May 1992

Cracker Barrel Hash Brown Casserole


1 package frozen hash browns -- (2 pounds)

16 ounces sour cream

1 can cream of chicken soup

1 stick butter

1/2 cup chopped onion

2 cups grated cheddar cheese


Place potatoes in a greased 9x13 inch pan. Season with salt and pepper. In a bowl add minced onions, and mix together sour cream, and cream of chicken soup mix these items together. Pour soup mixture over potatoes; sprinkle with Cheddar Cheese and butter, that you have cut into cubes. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt. Also Note: Cracker Barrel does not use sour cream, you might want to try some chicken broth to bind everything together. I would keep two cans in mind, starting with one, and then trying another. You would also want to use the shredded and not the cubed hash browns. Oh yes, I would also omit the cream of chicken soup. I would add just enough broth to make sure everything is moistened, but do not soak the potatoes.

Classic French Fries With Chili Salt


1/2 c Catsup

1 ts Ground cumin

1 ts Balsamic vinegar or red

White vinegar

2 ts Salt

2 ts Chili powder

3 lg Russet potatoes, peeled,

Wiped dry, cut into

Generous 1/4-inch-thick


Canola oil (For deep frying)

Combine catsup, cumin and vinegar in small bowl.Combine salt and chili powder in another small bowl.(Can be prepared 1 day ahead. Cover spearately and let stand at room temperature.)

Arrange potatoes in parallel rows on kitchen towel. Roll towel up, enclosing potatoes, and let stand at least 30 minutes and up to 1 hour to dry potatoes.

Pour oil into heavy large saucepan to depth of 3 inches. Attach deep-fry thermomether and heat oil over medium-high heat to 320-degrees F. add 1/4 of potatoes to oil and fry until just tender and barely colored, about 3 minutes. Using slotted spoon, transfer potatoes to wire rack set over paper towels and allow to drain. Preheat oil to 320-degrees F. if necessary. Repeat frying with remaining potatoes in 3 more batches. Cool completely. (Can be prepared up to 3 hours ahead.. Let potatoes stand at room temperature, let oil cool.)

Reheat oil to 400-degrees F. Fry potaotes in 3 batches until deep golden brown and beginning to blisher, about 2 minutes. Using slotted spoon, transfer potatoes to basket lined with several layers of paper towels. Sprinkle with chili salt and serve with cumin catsup.

Source Bon Appetit, January 1993

Chicken 'N Hash Brown Bake


1 32 oz. pkg. southern style h

1 teaspoon Salt

1/4 teaspoon Pepper

4 cups Chicken; diced -- cooked

1 4 oz. can mushrooms; sliced

1 cup Sour cream

2 cups Chicken broth

1 can Cream of chicken soup

2 teaspoons Chicken bouillon granules

2 tablespoons Onions -- finely chopped

2 tablespoons Red pepper -- finely chopped


1/4 cup Almonds -- sliced

Recipe by: Sue Klapper Preparation Time: 1:00 Thaw hash browns overnight in refrigerator. Layer in an ungreased 9 x 13 pan. Sprinkle with salt and pepper. Place chicken and mushrooms over the hash browns. Stir together sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over all. Sprinkle with paprika and almonds. Bake, uncovered, at 350~ for 50 - 60 minutes or until heated through .

Source: Taste of Home Magazine.


Crockpot Sausage & Potatoes (Hash Browns)


1 1/2 Pounds smoked sausage -- sliced thickly

2 Pounds hash brown potatoes -- not thawed

5 green onions -- sliced

pepper -- to taste

garlic powder -- to taste

1 Can cheddar cheese soup

10 Oz milk

Combine sausage, hash browns, green onions, pepper and garlic powder in well-buttered crockpot. Stir gently to mix. Whisk together soup and milk. Pour over ingredients in crockpot. Cook on low for about 6 to 8 hours.

Cheesie Potatoes (Hash Browns)


2 lb Frozen hash browns, thawed

1 Stick margerine, melted

1 Can cr chicken soup

1/2 c Onion, chopped

1 ts Salt

1/2 ts Pepper

2 c Grated sharp cheddar cheese

1 c Sour cream


1 c Corn flakes

1/2 Stick margerine


Mix potato ingredients together in large bowl.

Melt topping for margerine and mix with corn flakes.

Bake 325 for 1 1/2 hours OR 350 for 1 hour

Chinese Stir-Fried Potatoes with Pork


150g very thinly sliced pork fillet

1 tsp brown sugar

1 Tbsp light soy sauce

1 tsp cornflour

3 Tbsp peanut oil (or vegetable oil)

500g (waxy) potatoes

1 cup good stock

1 tsp sugar

1/4 tsp salt


Cut the think slices of pork into small pieces, place in a bowl and sprinkle with sugar, soy sauce, cornflour and 1 Tbsp of the peanut oil. Mix well by hand to ensure even coating. Peal the potatoes and boil until just tender. (Don't over cook it!) Cut the potatoes into think slices. Heat 2 Tbsp of the oil in the wok, add the marinated pork and stir-fry lightly over a high flame. After 2-3 minutes, add the potatoes and stir-fry. Pour in the stock, season with sugar and salt. Cover and urn down the heat; continue cooking for a short while until the meat and potatoes are tender and have absorbed the seasoning.


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