1 (10 ounce) package frozen hash brown potatoes, thawed
1 (6 ounce) can reduced fat cream of mushroom soup
1 (1.5 fluid ounce) jigger white sugar
1/2 cup light whipping cream
Place hash browns in a microwave safe dish. Heat on high 1 to 2 minutes, stirring, until golden brown. Remove from microwave. Microwave hash browns on high 1 minute, stirring constantly. Cool slightly, then refrigerate. Serve hot or cold.
For a quick spin, whip cream in large bowl until stiff. Add hash browns, onion, celery and green onions and whip until stiff. Serve hot or cold. Set aside. For breakfast, combine hash browns with 1/2 cup cream of mushroom soup, 1/2 cup sugar, light cream and butter. Mix well and refrigerate overnight. For lunch, combine hash browns, 1/2 cup cream of mushroom soup with celery and green onions.
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