This recipe is known by different names, but whatever the name it is always a crowd pleaser and winner. In our family the recipe was known as Hashbrowns Deluxe, but I have frequently heard the dish referred to as Cheesy Hashbrowns, Potato Deluxe, Deluxe Hashbrowns and Party Hashbrowns.
What is so nice about this recipe is that is can be easily customized for the desired consistency. If cooked from the original recipe the Hashbrowns Deluxe is soft; however with a few modification I found it can be easily transformed into a very soft or almost pureed version.
Tip: One of the keys to transforming Hashbrowns Deluxe into a soft foods version is using a food processor to grind or chop or puree the hashbrowns while semi frozen. I use a small, easy to store food processor which holds 8 cups. It is important the frozen hashbrowns be slightly thawed, but if thawed too much, the hashbrowns will be difficult to remove from the food processor. A little trial and error is necessary in the beginning, but worth the effort.
Original Recipe Hashbrowns Deluxe Modified Into Soft Food Version
1 bag, two pounds, frozen hash browns **defrost and grind in a food processor**
1 can cream of chicken soup
1 8 ounce bag of shredded cheddar cheese
1 pint of sour cream
1 stick of melted butter
Salt and pepper to taste
13 X 9 pan dark metal or glass dish both work well
Bake at 350 degrees one hour to one and a half hours. Check after one hour. May want to cover dish with foil to cook longer and further soften consistency. Covering the pan will prevent the top from turning too brown while waiting for the potatoes to cook further.
The above is the bare bones version of the recipe. A layer of crushed potato chips or cornflake crumbs can be added as a topper if desired.
Customizing The Recipe
This recipe lends itself to customization depending upon the nutritional goal. It can easily be made with less calories with low fat substitutions of the original ingredients or optional items can be added to increase the calorie intake. In my experience, the goal was to pack in as many calories as possible so I did not make any substitutions.
Optional items include:
- diced or minced ham
- onions
- hashbrowns of your choice
- cream of mushroom can be substituted for the cream of chicken soup
- diced or minced pre cooked chicken or rotisserie chicken
- diced or minced pre cooked vegetables
This was always a go to recipe in my menu of soft food items. The larger portion is easy to partition and freeze. The dish freezes very well without sacrificing taste or consistency. We would usually eat about 1/2 the pan over 2-3 meals and then I would portion of the remainder to freeze. I would cut one portion size squares, wrap in plastic wrap and then foil or use 1.25 cup Rubbermaid containers.
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Soft Food Recipe Series
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