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About
Details
Perfectly shredded & delicately seasoned potatoes. Made with 100% real potatoes. Made with real onions & potatoes. Add margarine. Exchanges: 1 starch, 1 fat. Carbohydrates Choices: 1.
Ingredients
Potatoes*, Onions, Dextrose, Calcium Stearoyl-2-lactylate, Monoglycerides, Freshness Preserved By Sodium Metabisulfite.
Directions
One-Step Hash Browns: You will need: 1-2/3 cups hot water; 1/2 teaspoon salt; 2 tablespoons margarine or butter (Do not use spread that contains less than 65% vegetable oil). Stove-Top: Nonstick skillet recommended. 1. Stir potatoes, hot water, salt and margarine in 10-inch nonstick skillet (see tips below). 2. Heat uncovered to boiling over medium-high heat, stirring frequently, until margarine is melted. Spread potatoes evenly; press firmly. Cook uncovered, without stirring or turning, 7 to 10 minutes or until liquid is absorbed and bottom is brown. 3. Turn with pancake turner (see tips below). Cook 1 minute longer or until bottom is brown. Refrigerate leftovers. Crispy Hash Browns - Traditional: You will need - 5 cups boiling water; 1/2 teaspoon salt; 3 tablespoons margarine or butter (Do not use spread that contains less than 65% vegetable oil). 1. Place potatoes in 4-quart bowl. Pour boiling water over potatoes. Let stand 3 minutes. Drain thoroughly. Caution: Bowl and potatoes will be hot. Return drained potatoes to bowl. Sprinkle with salt; toss. 2. Heat margarine in 10-inch skillet over medium-high heat just until melted; tilt skillet to coat bottom. Spread potatoes evenly; press firmly. Cook uncovered, without stirring or turning, 2 to 4 minutes or until bottom is brown. 3. Remove from heat. Turn potatoes with pancake turner (see tips). Cook 1 minute longer or until bottom is brown. Refrigerate leftovers. Tips: If a nonstick skillet is unavailable, use crispy hash browns directions. Because range tops and skillet differ, you may need to adjust heat and cook times. For easier turning, cut potatoes into 4 sections using edge of pancake turner. Turn 1 section at a time. High Altitude: Because liquids may evaporate faster, increase water amount, cook times and stand time if needed.
Warnings
May contain milk, wheat and soy ingredients
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 90
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 15mg1%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 2g
Details
Perfectly shredded & delicately seasoned potatoes. Made with 100% real potatoes. Made with real onions & potatoes. Add margarine. Exchanges: 1 starch, 1 fat. Carbohydrates Choices: 1.
Ingredients
Potatoes*, Onions, Dextrose, Calcium Stearoyl-2-lactylate, Monoglycerides, Freshness Preserved By Sodium Metabisulfite.
Directions
One-Step Hash Browns: You will need: 1-2/3 cups hot water; 1/2 teaspoon salt; 2 tablespoons margarine or butter (Do not use spread that contains less than 65% vegetable oil). Stove-Top: Nonstick skillet recommended. 1. Stir potatoes, hot water, salt and margarine in 10-inch nonstick skillet (see tips below). 2. Heat uncovered to boiling over medium-high heat, stirring frequently, until margarine is melted. Spread potatoes evenly; press firmly. Cook uncovered, without stirring or turning, 7 to 10 minutes or until liquid is absorbed and bottom is brown. 3. Turn with pancake turner (see tips below). Cook 1 minute longer or until bottom is brown. Refrigerate leftovers. Crispy Hash Browns - Traditional: You will need - 5 cups boiling water; 1/2 teaspoon salt; 3 tablespoons margarine or butter (Do not use spread that contains less than 65% vegetable oil). 1. Place potatoes in 4-quart bowl. Pour boiling water over potatoes. Let stand 3 minutes. Drain thoroughly. Caution: Bowl and potatoes will be hot. Return drained potatoes to bowl. Sprinkle with salt; toss. 2. Heat margarine in 10-inch skillet over medium-high heat just until melted; tilt skillet to coat bottom. Spread potatoes evenly; press firmly. Cook uncovered, without stirring or turning, 2 to 4 minutes or until bottom is brown. 3. Remove from heat. Turn potatoes with pancake turner (see tips). Cook 1 minute longer or until bottom is brown. Refrigerate leftovers. Tips: If a nonstick skillet is unavailable, use crispy hash browns directions. Because range tops and skillet differ, you may need to adjust heat and cook times. For easier turning, cut potatoes into 4 sections using edge of pancake turner. Turn 1 section at a time. High Altitude: Because liquids may evaporate faster, increase water amount, cook times and stand time if needed.
Warnings
May contain milk, wheat and soy ingredients
Common questions
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