Zutaten für Quick Baked Potato Salad
- 2 lbs frozen hash brown potatoes, southern style
- 1 cup mayonnaise
- 1/2 cup chopped yellow onion
- American Cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices bacon, cooked and crumbled
- 1 tablespoon paprika
- 1 cup shredded cheddar cheese
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Zubereitung von Quick Baked Potato Salad
- Preheat oven to 350°F (175°C).
- Place 2 lbs frozen hash browns in a large microwave-safe bowl. Microwave on high for 3-5 minutes, stirring once or twice, until defrosted and soft.
- Stir in 1 cup mayonnaise with a rubber spatula until potato cubes are evenly coated.
- Add 1/2 cup chopped yellow onion (or 2 teaspoons dried minced onion), 1 cup shredded cheddar cheese, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 4 slices bacon, cooked and crumbled (or 1/3 cup jarred bacon bits), stirring to distribute evenly.
- Taste and adjust seasoning as needed.
- Pour mixture into a greased 9x13 inch casserole dish.
- Sprinkle generously with 1 tablespoon paprika.
- Bake for 25-30 minutes, or until cheese is melted and bubbly and the top is golden brown.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
9g
Fat
47g
Carbs
11g
