Best Hash Brown Salad Recipes

Hash Brown Potato Salad image

Provided by Taste of Home

Time 20m

Yield 6 servings.

Number Of Ingredients 12

1 quart water
2 to 3 teaspoons salt
1 package (16 ounces) frozen cubed hash brown potatoes
2 hard-boiled large eggs, chopped
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped celery
3 tablespoons sweet pickle relish
2 tablespoons chopped green onions
1-1/2 teaspoons prepared mustard
1 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts :

Quick Hash Brown Potato Salad, image

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 5

5 bacon strips, diced
6 green onions, sliced
1 package (1 pound) frozen cubed hash brown potatoes, thawed
1/4 cup white wine vinegar
1/2 teaspoon celery salt

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.

Nutrition Facts :

Quick Hash Brown German Potato Salad, Recipe image

Provided by @MakeItYours

Number Of Ingredients 5

5 bacon strips, diced
6 green onions, sliced
1 package (1 pound) frozen cubed hash brown potatoes, thawed
1/4 cup white wine vinegar
1/2 teaspoon celery salt

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.
Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Hash Brown Potato Salad in Taste of Home
February/March 2001, p8
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Hash Brown Salad image

Provided by Caodan Tran

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Vegetable oil
4 frozen hash brown patties
1 red bell pepper
2 stalks celery
2 tablespoons cooked, crumbled bacon or bacon bits
Handful nuts from trail mix
2 tablespoons mayonnaise
Juice of 1 lime
Chili powder
Kosher salt and freshly ground black pepper

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.