1 (16 ounce) can canned or frozen Dutch Processed Potatoes
5 carrots
1 medium onion, chopped
1 quart lemon juice
4 tablespoons vegetable oil
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) package frozen hash brown potatoes, thawed
Pour the potatoes into a large bowl and toss in the lemon juice. Cover potatoes and refrigerate for about 2 hours before reseeding.
Place mashed potatoes on a plate and toss in appetizers in 4 separate bowls. Spoon the tomatoes on top, then drizzle several tablespoons of vegetable oil over all ingredients. Garnish with potatoes and lemon juice.