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Eagle, Idaho (January 7, 2016) -- The Idaho Potato Commission (IPC) is ringing in the new year with three new recipes that use frozen Idaho® potatoes to put a time-saving and tasty spin on classic winter favorites. With frozen Idaho® potatoes, anyone can prepare delicious and hearty dinners in no time. 

“The recipes were created to help home cooks find new uses for frozen Idaho® potatoes that help reduce time in the kitchen without sacrificing flavor,” explained Frank Muir, President and CEO, IPC. “There are literally dozens of frozen Idaho® potato products that can be incorporated into any meal – breakfast, lunch or dinner. The key is to look for the famous ‘Grown in Idaho’ seal on the packaging.” 

Each new recipe uses a different frozen Idaho® potato product: 

  • Rustic Idaho® Potato-Onion Soup is a mouth-watering and belly-warming appetizer that’s ready in just 35 minutes. Frozen hash browns are cooked in a savory onion broth in this couldn’t-be-easier three-step recipe that’s sure to become a family favorite.
  • Perky Idaho® Potato Meatloaf uses frozen Idaho® potato puffs to add rich flavor and texture to the time-honored meatloaf and the addition of Sriracha spices up the traditional recipe. 
  • For a unique take on a winter favorite, beef stew, Filipino Beef Estofado uses soy sauce to create a flavorful broth and calls for frozen Idaho® potatoes O’Brien; a mixture of frozen Idaho® potatoes, onions, and peppers to give this one-dish meal its signature taste.



Rustic Idaho® Potato-Onion Soup is a mouth-watering recipe that combines frozen hash browns, which cook right in the soup, and a savory onion-broth.

Below is the recipe for Rustic Idaho® Potato-Onion Soup, which can be found on the IPC website along with Perky Idaho® Potato Meatloaf and Filipino Beef Estofado. 

Rustic Idaho® Potato-Onion Soup 

Servings: 4 


  • 1 tablespoon vegetable oil
  • 2 medium onions, thinly sliced (8 ounces total)
  • 4 cups reduced sodium beef or vegetable broth
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dried thyme leaves
  • 4 cups frozen shredded Idaho® hash browns
  • 4 thin slices crusty bread, lightly toasted
  • 4 tablespoons grated Gruyere or mozzarella cheese 


  1. In a large skillet, heat oil over medium-low heat. Add the onions and cook for 15 minutes, stirring frequently, until browned on edges.
  2. Meanwhile, in a large saucepan combine the broth, vinegar, Worcestershire sauce and thyme and bring to a boil over high heat. Boil 8-10 minutes or until reduced to 3 cups. Add the hash browns and onions, return to a boil, reduce heat to a simmer and cook, uncovered, 10 minutes or until potatoes are tender.
  3. Divide the soup into 4 bowls, topping each with 1 slice of toasted bread and 1 tablespoon of cheese. 

Cook’s Tip: For Variation, lightly toast the bread in the broiler (being careful not to burn), then top each piece with cheese and run under broiler again until slightly melted before placing on top of soup.



About The Idaho Potato Commission


Established in 1937, the IPC is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered certification mark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil, give Idaho® potatoes their unique texture, taste and dependable performance, which differentiates them from potatoes grown in other states. For more information, please visit