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Ranch Potato Digestion Recipe

Ingredients

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

Directions

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.