Instructions: TEMPERATURE: 375 F. GRIDDLE

1. USE DEHYDRATED HASH BROWN POTATOES. ADD 3 3/4 GAL HOT WATER AND 2 3/4 OZ SALT. STIR. LET STAND 20 MINUTES; DRAIN.

2. USE MELTED SHORTENING OR SALAD OIL; COOK 2 TO 3 MINUTES ON EACH SIDE.

3. SPRINKLE WITH PEPPER.

NOTE: IN STEP 1, POTATOES MAY BE SOAKED COVERED IN COLD, SALTED WATER 8 HOURS REFRIGERATED. PRODUCT DOES NOT HOLD WELL ON STEAM TABLE. PREPARE AS PROGRESSIVE COOKERY ITEM.

IN STEP 2, ADDITIONAL SHORTENING OR SALAD OIL MAY BE ADDED IF NEEDED. ADD TO GRIDDLE AFTER TURNING POTATOES.

SERVING SIZE: 1/2 CUP

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