One more potato recipe and I swear I'm done! LOL. I don't think we've ate as many hash brown potatoes in the past 12 years as we have this past winter. Usually we are following a semi-low carb meal plan just for the 'health' of it, but my 18 year old daughter got me to buy a container of dehydrated potato hash browns a few months ago, which she would quickly cook up with peppers, onions and bacon in the morning and put it on a Sandwich Thin as a "to go" breakfast on her way to school.
When the hash browns were in the house I found myself using them more and more often, and because they are so incredibly cheap, hot and filling, it was great on the grocery budget.
This is a recipe I have made for years using real, fresh potatoes in which I would slice them, and layer in them in a casserole dish and bake as a side dish. When all three kids were small and we lived in the part of the USA that has winter for a full 7 months out of the year, this was one of their favorite side dishes at dinner time. It's SO easy because you only a couple ingredients.
Ranch Potatoes
4 medium size potatoes, sliced thin
1 cup Hidden Valley Ranch Dressing
1/3 c dry bread crumbs
Salt and Pepper
Toss the potatoes with the dressing and place in a greased casserole dish or pan. Sprinkle on the bread crumbs. Season with salt and pepper. Cover and bake at 375 for 30 minutes, uncover and bake an additional 15-20 minutes until tender and golden brown.
Note: We often skip the bread crumb topping. This means this yummy side dish only has 2 ingredients. Since we started to keep dehydrated hash brown potatoes on hand in the pantry, I've started to make this dish using those instead of real, fresh, whole potatoes that needed to be sliced. SO much easier! This is literally mixed and put into the oven to bake in under 1 minute.
I use about 1 heaping cup dehydrated hash browns and 1 1/4 cup hot water water to rehydrate them in this recipe.
