Monday, June 27, 2011

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.