Tuesday, October 19, 2010

Creamy Hash Brown Potatoes

So, funny story. I recently tried going to meal-planning/grocery buying every two weeks, instead of every week. Of course I forgot a few things and still made multiple trips to Meijer, but that's not the point here. The problem is that my stack of recipes for the week was quite a bit higher than usual. So, when I see a recipe on the floor in the kitchen, I assume it's from that stack, not the stack of all my recipes.
Silly me, I shouldn't have made that assumption. Turns out, it was a recipe I had looked at but decided against, as there was another similar recipe that looked better--which I had bought the whipping cream for. Now, to find a use for that whipping cream before it expires...
Thus (isn't that such an amazing word?), when I placed the hash brown recipe on the table for Nate to make, I didn't look too closely at it. And... this was part of our dinner!

*It tastes better than that. Promise. It just looks funny. :) *

Creamy Hash Brown Potatoes
32 Ounce frozen hashbrown potatoes
10.75 Ounce condensed cream of potato soup, undiluted
2 Cup shredded colby-jack cheese
1/4 Teaspoon pepper
dash salt
8 Ounce cream cheese

Place all ingredients except cream cheese in a greased 3-qt slow cooker. Cover and cook on low for 3 1/2-4 hours or until potatoes are tender. Stir in cream cheese, set on low. Heat until cream cheese is melted.

Serves: 6
Calories: 169

It's really not the taste I was going for, but it works. I would say that it needs something to make it smoother-milk, etc. It had a very strong cream-cheese flavor. Other than that, we both liked it. (Definitely went well with venison steaks!!)

The recipe was easy to cut in half.

You know the drill--comments are love.

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