Shredded Hash Browns
Ingredients
- 1 Box Golden Grill® Redi-Shred® Hashbrowns 40oz per box
- 0.75 gal Water
- 2 tbsp Kosher Salt, Morton brand
Instructions
- Dissolve the salt in the water. Open the box and pour in salted water. If cooking later, put the carton with hashbrowns and water in the refrigerator overnight. The next day, drain any excess water. If cooking immediately, let hashbrowns and water sit for at least 1 hour to refresh, stirring halfway through the refresh. Drain excess water. If you like your hashbrowns scattered (loose and not formed) then use cold or room-temperature water. If you like yours formed, such as in a ring to make a patty, use the hot water to refresh and the hashbrowns will stick together in patty rings. CAUTION - Heat your water in a pot or a tea kettle. Never use hot water from the sink. This may expose you to Listeria. If you won't eat that much hashbrowns within a week's time frame, prepare half of the carton with half the water and salt, but follow the same instructions. Store prepared hashbrowns in the refrigerator for up to a week.
- In a large cast iron skillet or griddle on medium-high heat at 375 F, melt butter until foaming is finished. Scatter 1 cup of refreshed hashbrowns per person into the skillet or griddle. Let cook on the first side for 3-4 minutes. Turn hashbrowns over and cook another 3-4 minutes until both sides are golden brown, then serve. Top with American Cheese for cheese hashbrowns. Serve as a breakfast side dish.
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