3 c. fresh hash browns, Southern style
1 can chicken broth
1 tbsp. cornstarch
2 c. milk
3/4 tsp. salt
1 c. Velveeta, shredded
3 tbsp. parsley
2 tbsp. butter
1 c. cooked vegetables
1 c. ham, turkey or chicken

Mix potatoes and broth in pan until boiling. Cook 2 - 3 minutes until potatoes are tender. Blend some milk with cornstarch. Combine with rest of milk and salt and stir into potatoes. Boil until smooth and thickened. Remove from heat and add cheese, parsley, butter. Stir until cheese is melted. Add vegetables.