Buffalo Hashbrowns
Ideal for any daypart, Golden Grill Russet™ Premium Hashbrown Potatoes take on a familiar taste in an untraditional format when potato shreds are infused with hot sauce and topped with blue cheese.
Recipe provided by Donette Beattie
Vice President of Purchasing and Product Development Country Kitchen International Madison, WI.
Serving size: 1 cup
Instructions
| Ingredient |
Quantity |
Instructions |
| Golden Grill Russet™ Premium Hashbrown Potatoes |
1 carton
|
Refresh Golden Grill Russet™ Premium Hashbrown Potatoes with hot water (140°F - 160°F) mixed with hot sauce for total liquid quantity of 15 cups. Add FRANK’S® RedHot® Sauce (3¾ cups for mildly hot to 5 cups for hot) combined with the water quantity needed to fill one carton hashbrowns. Close carton; let stand 10 minutes to refresh. |
| FRANK'S® RedHot® Sauce |
|
|
| Blue cheese, crumbled |
|
For each serving, brown 1 cup refreshed potatoes on well-oiled grill at 375° F - 400° F for about 4 minutes until browned around edges and bottom. Top with 1 oz. (1/4 cup) blue cheese. |
|
|
Serve Buffalo Hashbrowns with charbroiled steak garnished with extra blue cheese. |
|
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Nutritional information based on mildly hot preparation. Nutritional information for hot preparation available upon request. |
Nutritional Information Per Serving
| Calories — 411 |
Protein — 9.3g |
Fat — 28.6g |
| Carbs — 28.7g |
Iron — 0.7mg |
Sodium — 2241mg |
| Potassium — 441mg |
Zinc — 0.8mg |
Vitamin A — 210IU |
| Riboflavin — 0.1mg |
Niacin — 0.5mg |
Calcium — 170.5mg |
| Cholesterol — 21.9mg |
Vitamin B6 — 0.0mg |
Vitamin B12 — 0.4mcg |
| Thiamine — 0.0mg |
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