Haystacks
This truly out-of-the-box preparation features dry Golden Grill Russet™ Premium Hashbrown Potatoes fried to golden perfection and seasoned to taste - perfect as an appetizer or salad topping.
Recipe provided by Chef Jonathan Bennett
Chef/Partner Moxie, the Restaurant, and RED, the Steakhouse Beachwood, OH.
Serving size: 3 oz.
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Golden Grill Russet™ Premium Hashbrown Potatoes | 1 carton | Place dry (not refreshed) Golden Grill Russet™ Premium Hashbrown Potatoes in fry basket. Immerse into deep fryer with oil temperature set at 350° F - 360° F; fry for 6 seconds until golden brown. |
| Frying oil | ||
| Seasoning mix | Remove from frying oil; let drain. While hot, sprinkle with seasoning mix as desired. | |
| Allow seasoned fried potatoes to drain on paper toweling until cool before serving. | ||
| Seasoning Mix Suggestions: # Chile Salt: Combine 2 parts kosher salt with 1 part chile powder. # Parmesan-Thyme: Combine 1 part grated Parmesan cheese to 1⁄4 part dried thyme leaves. # Garlic and Onion Seasoning Mix (prepared product) Nutritional information based on haystacks made with Parmesan-Thyme seasoning. Nutritional information for haystacks made with Garlic and Onion seasoning and Chile Salt seasoning available upon request. |
Nutritional Information Per Serving
| Calories — 360 | Protein — 6.8g | Fat — 8.2g |
| Carbs — 65.0g | Iron — 1.4mg | Sodium — 1311mg |
| Potassium — 829mg | Zinc — 0.0mg | Vitamin A — 10IU |
| Riboflavin — 0.0mg | Niacin — 4.2mg | Calcium — 47.4mg |
| Cholesterol — 0.5mg | Vitamin B6 — 0.0mg | Vitamin B12 — 0.0mcg |
| Thiamine — 0.0mg |