Danish Potato Salad Platter

1 bag 16 oz frozen hash brown potatoes
1/2 cup water
1-1/2 tsp seasoned salt
1 med onion - chopped (1/2 cup)
1 pod bell pepper, quarters, seeded and cut in thin stiprs (julienne)
1 pod red bell, seeded and diced (1/2 cup)
4 hard boiled eggs
1 pkg 8 oz softened cream cheese
1/2 cup blue cheese salad dressing
1 tbsp milk
1 bunch fresh broccoli
2 tbsp french dressing
Boston lettuce
2 med tomatoes - thinly sliced
red pepper seasoning (will need 2-3 drops liquid or 1/2 tsp of powder)

Heat to boiling in a large skillet the frozen potatoes with 1/2 tsp salt. Cover and simmer for 5 minutes or until potatoes are tender and liquid absorbed. Combine potatoes, onion, and peppers in a large bowl. Dice 3 whole eggs and the white of the 4th egg (setting aside the yolk of the 4th egg for garnish) into the potato mixture. Combine cream cheese, blue cheese dressing, milk, red pepper seasoning and remaining 1 tsp salt in a large mixing bowl. Beat until smooth. Fold cream cheese mixture into the potato mixture. Cover, Chill several hours to absorb the seasoning.

Broccoli should be washed and cleaned of all leaves, then deflowered. Cut stalks into 3 inch sections, paring the skins as needed and cutting lengthwise into strips.In a large skillet, place stalks on the bottom and florets on the top. Pour boiling water over broccoli until there is 1 inch of water in the skillet. Cover and cook about 12 minutes or until crisp and tender, drain and place in a shallow dish. Drizzle french dressing over broccoli, cover and chill for an hour.

To serve, line a large platter with lettuce, fill center of platter with potato mixture, surround with broccoli florets and pieces. Garnish with thinly sliced tomato and remaining egg yolk crumbled over tomato.

This is a great side dish that is at home with any meal. Dresses up a meal of sandwiches or hamburgers.