Hash Brown Potato Salad Recipe

Name: Hash Brown Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 lb. frozen Southern style hash brown potatoes; 3/4 c. water; 1 c. diced celery; 1 medium green pepper, seeded and diced; 3 hard-boiled eggs, chopped; 1 c. cream-style cottage cheese; 1 c. sour cream; 2 tsp. prepared mustard; 1/4 c. Italian style dressing; 1 c. diced green onions; 1 tsp. seasoned salt

Servings: persons

1 lb. frozen Southern style hash brown potatoes
3/4 c. water
1 c. diced celery
1 medium green pepper, seeded and diced
3 hard-boiled eggs, chopped
1 c. cream-style cottage cheese
1 c. sour cream
2 tsp. prepared mustard
1/4 c. Italian style dressing
1 c. diced green onions
1 tsp. seasoned salt

1
Place potatoes in a large skillet with water and salad dressing.
2
Cover and simmer until liquid is absorbed and potatoes are tender (about 15 to 20 minutes).
3
Add more water if necessary during cooking to keep from sticking.
4
Chill.
5
Mix potatoes, onions, celery, green pepper and chopped eggs together.
6
In separate bowl, combine cottage cheese, sour cream, mustard and seasoned salt.
7
Pour over potatoes mixture and toss gently to mix. Place in serving bowl.
8
Makes 8 servings.
9
Boy does it taste good.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. frozen Southern style hash brown potatoes, 3/4 c. water, 1 c. diced celery, 1 medium green pepper, seeded and diced, and more.

Yes, Hash Brown Potato Salad falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hash Brown Potato Salad

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