Monday, December 3, 2012

Having Breakfast at Keys? Save the Hash Browns!


I usually keep most of my posts to real estate and buying homes in the north and east Minneapolis/St Paul metro but I came across a photo of  potato soup made in a crock pot a few weeks ago that looked oh so good that I thought I might give it a try. The main ingredient was frozen hash browns…not a staple in our house. I love well made hash browns from restaurants but the ones from home are usually less than edible. So I kind of stored away the idea in my computer…because well, at this time of year the back of my head gets a bit full.

So a week or so ago we were having breakfast at Keys Cafe in Forest Lake. If you have ever ordered a Keys breakfast whether at the original restaurant in St Paul or one of the 8 other locations across the Twin Cities, you know you’d better be hungry. Their servings of hash browns are enough to feed most families for a week. Unfortunately, we are never THAT hungry and we usually just have to throw the leftovers out. (Reheated breakfast food falls in the inedible category too.)

This time we boxed the potatoes up, took them home and I found that online recipe. After reading the comments, I made a few changes to make sure there was sufficient flavor. We don’t like celery flavoring so switched it up with broccoli. It turned out fantastic! So give Keys a try…and bring home those hash browns as the secret ingredient for dinner tomorrow!



Cheesy Potato Broccoli Crockpot Soup Recipe

INGREDIENTS:
1 -32 oz package of frozen hash brown potatoes, thawed or frozen (add any leftovers from breakfast too)
1/2 cup fresh chopped onion
1 cup frozen broccoli
1-32oz carton chicken broth
1 cup water
3 tablespoons Gold Medal® all-purpose flour
1 cup milk
1 -8oz pkg shredded three cheddar blend with Philadelphia Cream Cheese flavoring (or any Cheddar blend)
1/4 cup real bacon pieces (from jar or homemade)
1/4 cup chopped green onions

DIRECTIONS:
1. In 3-4 quart crockpot or slow cooker, mix potatoes, onion, broccoli, broth and water.

2. Cover; cook on Low heat setting 4 to 5 hours.

3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 minutes or until mixture thickens. Stir in cheese until melted. Garnish with shredded cheddar, bacon pieces,green onions and pepper.



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