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Countryside Potatoes

When I first got a microwave oven (a very long time ago)...I took a microwave cooking class.  This was one of the dishes that we prepared in that class...and has remained a favorite throughout the years.  It's a great side-dish in the summertime, when we prefer not to heat up the oven.  But I make it any time of the year...a creamy, potato dish that goes perfectly with grilled meats and a salad.

  • 1 package (24 oz. / 680 grams) frozen hash browns
  • 1 cup half and half cream (10% MF)
  • 1 teaspoon teaspoon salt
  • 1 Tablespoon chives, chopped (or other fresh garden herbs of your choice)
  • 1/4 cup butter
  • 1/2 cup shredded Parmesan cheese
  • paprika
  1. Microwave hash browns in covered casserole for 9 minutes on high.
  2. Add cream, salt and chives.  Mix with a fork.  
  3. Cut butter into pieces and place on potatoes.
  4. Microwave uncovered for 6 minutes, or until boiling.
  5. Stir mixture and spread evenly in baking dish.
  6. Sprinkle with Parmesan cheese and paprika.
  7. Microwave with 1/2 power, uncovered for about 9 minutes, or until tender.
6-8 servings.

*Either cubed or shredded hashbrowns can be used, but we prefer them shredded for this dish.

from the kitchen of
recipe file

12 comments:

  1. roseJune 27, 2011 at 5:59 AM

    how great to have a no-oven dish for all those grandkids visiting!and one that will fill them up! thank you for the recipe.

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  2. KarinJune 27, 2011 at 7:29 AM

    That does look yummy, but very rich for my poor tummy condition!

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  3. JeanetteJune 27, 2011 at 7:33 AM

    And it is gluten free! Just make sure the shredded potatoes you buy have no wheat or make your own!

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  4. ellen b.June 27, 2011 at 9:14 AM

    This really looks good and easy!

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  5. Bev KJune 27, 2011 at 9:54 AM

    Did we attend the same microwave class Judy? I make these often myself. Unlike you though, I usually use the cubed hash browns. For Karin - I have substituted 2% milk instead. It's not as rich but still good. Or you can use some low fat sour cream with the milk.

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  6. geezermomJune 27, 2011 at 11:58 AM

    This could probably be done in a conventional oven as well

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  7. AnonymousJune 27, 2011 at 6:23 PM

    I might be inclined to pop this into the BBQ while the beef is cook'n.

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  8. Judy June 27, 2011 at 7:54 PM

    Karin, substitute milk for the cream and cut back on the butter...if this recipe looks a little rich for your taste.

    And I like the suggestion of cooking this dish on the grill alongside the meat. Put the potatoes in a foil plate...and pop them in the BBQ.

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  9. MoniqueJune 28, 2011 at 3:42 AM

    While I'd prefer not to have a microwave in the house, and wouldn't if my mom didn't live with us, those look yummy! Will make them in the oven. Thanks for the recipe!

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  10. Mrs. GreenJune 29, 2011 at 2:28 PM

    How would you make this using fresh potatoes?

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  11. AnonymousJune 29, 2011 at 8:08 PM

    What a delicious, simple dish to serve my family! Thank you for sharing this! :)

    Kristina

    ReplyDelete
  12. RubyJunesSeptember 13, 2011 at 12:24 PM

    I'm also interested in measurements/adjustments to this recipe if fresh potatoes are used. Has anyone done this, and would you share, please? Thanks!

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