Quick Hash Brown Potato Salad Recipes

HASH BROWN POTATO SALAD

Steps:

• In a large saucepan, bring water and salt to a boil. Add the hash browns; cook for 3-4 minutes or until tender. Drain thoroughly. Combine remaining ingredients in a bowl; add hash browns and stir gently. Cover and chill until serving. Refrigerate leftovers.

HASH BROWN SALAD

Steps:

• Heat a large skillet over medium-high heat. Add 2 tablespoons oil and swirl to coat the pan. Add the hash brown patties and cook for 5 minutes on each side, until browned, crispy and cooked through. Set aside.
• Roast the bell pepper over a gas flame until the skin is charred all over. Place in bowl, cover with a plate and set aside for 10 minutes.
• Slice the celery and chop the nuts; add to a bowl, along with the crumbled bacon. Stir in the mayonnaise and lime juice, and season with chili powder, salt and black pepper.
• Scrape off the skin and remove the stem and seeds from the roasted pepper. Dice, add to the bowl and mix. Taste and adjust the seasonings.
• To serve, cut the hash browns into 1/2-inch sticks, mound on plates and spoon the salad over the top.

QUICK POTATO SALAD

Steps:

• In 2-quart saucepan, heat potatoes, hot water, onion and salt to boiling; reduce heat. Cover and simmer 5 minutes; drain. Rinse with cold water until potatoes are cool; drain thoroughly.
• In large bowl, stir together mayonnaise and mustard. Add potatoes and remaining ingredients; toss until coated. Cover and refrigerate at least 1 hour until chilled.

HASH BROWNS POTATO SALAD

Steps:

• Poke some holes in the hash brown package with a fork; microwave on High 6 minutes.
• Shake bag to "stir" potatoes; microwave another 6 minutes.
• Open bag and pour into a bowl.
• Season with salt and pepper to taste.
• Add mayonnaise, mustard, chopped onion, pickle relish, chopped boiled eggs. (Use whatever combination your family likes in their potato salad.).
• Refrigerate until ready to serve.

QUICK HASH BROWN POTATO SALAD,

Steps:

• Place bacon in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until bacon is crisp. Remove with a slotted spoon to paper towels to drain. Add onions to the drippings; cover and microwave on high for 30 seconds., Add the potatoes; cover and cook on high for 6-7 minutes, stirring several times. Add the vinegar, celery salt and bacon; toss to coat.