1 (2.5 ounce) package frozen hash brown potatoes
1/4 teaspoon salt
2 clove garlic, crushed
1 (16 ounce) can condensed chicken broth
1 teaspoon white sugar
1/2 cup raisins
1 small onion, chopped
1 green bell pepper, chopped
3 cups hot water
8 slices white bread
Place hash browns in a large bowl. Cover and refrigerate until firm. Immediately place them into the pot, pressing down as needed so that they don't stick. Drain excess water.
Heat the chicken broth in a saucepan over medium heat until it is nearly boiling. Stir into the pot and mix with remaining water. Bring to a boil and continue to boil a few minutes, until all of the water is absorbed. Stir in the reserved hash browns and potatoes. Remove from heat and continue boiling for 5 minutes, stirring. Pour over chicken drumette and serve warm.
Combine the chicken broth, sugar, raisins and onions; mix thoroughly.
Spread the bread over the hash browns. Sprinkle with raisins. Return to a boil and cook on high for another 5 minutes. Allow bread to cool over cold and serve hot or cold.