Idahoan® SHREDS Hearty Cut Hash Browns with Sea Salt & Cracked Black Pepper, 2.25 Lb (Pack of 6)

• Made with certified 100% Idaho® potatoes
• Fresh-Dried™ cooking method to preserve the integrity of the potato
• 2.25 lb Carton (Pack of 6)
• Quick and easy prep, saving operators time and money
• Naturally Gluten-Free

IDAHO® POTATOES, SEA SALT, DEXTROSE, SUNFLOWER OIL, MONOGLYCERIDES, CALCIUM STEAROYL LACTYLATE, AND SPICE. FRESHNESS PRESERVED BY SODIUM ACID PYROPHOSPHATE AND SODIUM BISULFITE.

GLUTEN FREE

Overnight Refresh

Fill carton to fill line with hot tap water at 150° – 160°F (65° – 70°C).
Reclose carton and refrigerate overnight, placing cartons about 1″ apart.
10 Minute Refresh

Fill carton to fill line with water from hot water dispenser at 180° – 190°F (80° – 90°C).
Reclose and let stand at room temperature for 10 minutes.
30 Minute Refresh

Fill carton to fill line with hot tap water at 150° – 160°F (65° – 70°C).
Reclose and let stand at room temperature for 30 minutes.
NOTE: When ready to use, drain, transfer to holding pan and fluff. Refreshed hash browns store up to 3 days under proper refrigeration.

To Brown

Place hash browns on a well-oiled grill at 375° – 400°F (190° – 205°C).
Grill 3-4 minutes, until golden brown. Grilling required on one side only.
Oven Preparation

Place refreshed hash browns in full size steam table pan.
Fold in 1 1/2 cups (350 mL) of melted butter, margarine or oil and layer about an inch thick.
Sprinkle with seasoned salt or paprika.
Bake at 450°F (235°C) for 8-10 minutes in a convection oven, or 525°F (275°C) for 12-15 minutes in a conventional oven.
For Smaller Number of Servings

Pour out a measured volume of dehydrated hash browns per chart below.
Add an equal volume of hot tap water.
Let stand at room temperature for 30 minutes, then drain.
Cook on a well-oiled grill or pan as above.