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Suggest a better descriptionTEMPERATURE: 400 F. GRIDDLE 1. COMBINE POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 20 MINUTES OR UNTIL TENDER. 2. DRAIN WELL. COOL 10 TO 15 MINUTES. 3. CHOP POTATOES IN SMALL PIECES USING A FRENCH KNIFE. 4. SPREAD A LAYER OF POTATOES OVER WELL GREASED GRIDDLE. COOK 10 MINUTES OR UNTIL GOLDEN BROWN ON ONE SIDE. 5. TURN POTATOES; COOK 15 MINUTES OR UNTIL GOLDEN BROWN. 6. SPRINKLE WITH SALT AND PEPPER. NOTE: 1. IN STEP 1, 38 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 31 LB PEELED POTATOES. NOTE: 2. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT AND WATR TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000. NOTE: 3. IN STEP 1, 31 LB FRESH, PEELED, READY-TO-USE POTATOES MAY BE USED. QUARTER POTATOES. NOTE: 4. IN STP 1, 31 LB FRESH, PEELED, DICED, READY-TO-USE POTATOES MAY BE USED. BOIL 20 MINUTE OR STEAM POTATOES 5 MINUTES UNTIL JUST TENDER. FOLLOW STEP 2. OMIT STEP 3. FOLLOW STEPS 4 THROUGH 6. NOTE: 5. IN STEP 1, 31 LB FRESH PEELED POTATOES MAY BE CHOPPED BY HAND OR BY MACHINE BEFORE COOKING; DECREASE COOKING TIME TO 5 MINUTES. DO NOT OVERCOOK. OMIT STEPS 2 AND 3. DRAIN BEFORE STEP 4. Recipe Number: Q04600 SERVING SIZE: 2/3 CUP From the
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 60 | ||
Calories from Fat: 55 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 3.4mg | 1 % | |
Sodium 0.9mg | 0 % | |
Potassium 24.9mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.8g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 60
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