Julienne Potatoes

Brenda Robinson shared her flavorful hashbrown recipe with us on a family trip to beautiful Kentucky. I’ve added some of my own touches and you should try some too.

ingredients

1 Large Container of Chicken Broth
1 stick Butter
Small container of Sour Cream
Your favorite boxes hashbrowns or julienne potatoes
Chopped onions or green onions to taste
1 can Cream of Mushroom Soup (I have used a can of Lipton’s Cream of Sausage Gravy when I didn’t have soup and it works just as well)
Salt and Pepper
Grated Cheese
Dried Onions
For a good “Family” size order use two boxes of julieanne potatoes and double all ingredients except butter -

directions

1
Preheat Oven to 350°
2
Start by following the box recipe substituting the boiling water for boiling chicken broth. Some boxes say to use 1/2 cup of milk but I think this is what tends to make the potatoes to runny.
3
After the chicken broth boils put the all the liquid mixture in a glass pan and bring to a boil.
4
Add butter and sour cream and bring to a second boil.
5
Add potatoes and bring to a boil.
6
Then add grated cheese as desired on top and finally top with Dried Onions.
7
Bake in 350° oven until browned - about 30 minutes.