• 5
    Minutes
    Prep Time
  • 15
    Minutes
    Cook Time
  • 6
    Servings

Nutritional Information

Per serving: 220 calories, 14g fat (3g sat. fat), 10mg cholesterol, 20g carbohydrate, 490mg sodium, 1g fiber, 3g protein.

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tasty Hashbrown Potato Salad

INGREDIENTS

  • 1 carton (4.2 oz.) Hungry Jack® Original Hashbrowns
  • 3-4 strips diced bacon (4 oz.)
  • 1/3 cup chopped onion
  • 1/3 cup mayonnaise
  • 3 tablespoons cider vinegar
  • 1 tablespoon granulated sugar
  • 1/2 cup diced red bell pepper
  • 1/2 cup thinly sliced celery
  • 2 tablespoons chopped parsley
  • Baby spinach or greens for serving

INSTRUCTIONS

  1. Add hot water to hashbrown potatoes per package instructions. Let stand for 12 minutes. Drain well.
  2. Heat a 9-10-inch non-stick skillet over medium-low heat. Add bacon and onion; cook stirring frequently until bacon is cooked and fat is rendered, 10-15 minutes. Stir in potatoes.
  3. Cover pan and cook potatoes on low heat for 5 minutes, stirring once. Potatoes do not need to brown. Remove pan from heat.
  4. Stir mayonnaise, vinegar and sugar in a small bowl. Add to potatoes with bell pepper, celery and parsley; mix well. Serve warm or room temperature on a bed of greens.

Variation

  1. For a lighter version, use light mayonnaise or substitute 2 tablespoons olive oil for mayonnaise.