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Hot & Sweet Infused Hashbrowns

Crispy hashbrown potatoes infused with hot sauce and topped with crumbled blue cheese.

Prep- 20 min. Cook- 5 min. Yield: 41, half-cup servings
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Hot & Sweet Infused Hashbrowns

Ingredients

1  carton Golden Grill® Russet Hashbrowns
1  gal Water, hot (140°-160°F)
2  cups Frank's Red Hot® Sauce
1 1/2  cups Sweet barbecue sauce
2  lbs Blue cheese, crumbled

Instructions

  1. Combine water, hot sauce and barbeque sauce.
  2. Pour seasoned liquid into hashbrown carton, close and refresh for 20 min. or overnight (refrigerated).
  3. Place refreshed seasoned potatoes into a container, cover and refrigerate for service.
  4. Brown individual potato cakes in a well-oiled skillet at 375°-400°F for 3 to 4 min.
  5. Top with crumbled blue cheese. Serve.

Nutritional Information Per Serving

Calories - 220 Protein - 7 g SatFat - 4.5 g
Fat - 9 g Carbs - 26 g Fiber - 2 g
Iron - 2 % Sodium - 1270 mg
Vitamin A - 10 %
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