Haystacks

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.

Yield:
13 servings

INGREDIENT

QUANTITY

INSTRUCTIONS

Golden Grill Russet™ Premium Hashbrown Potatoes

1 carton

1. 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

0 see below

2. Remove from frying oil; let drain. While hot, sprinkle with seasoning mix as desired.

3. 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.

Serving Size: 3 oz.

Nutritional Information Per Serving

Calories	360	Sodium	1311mg	Cholesterol	0.5mg
Protein	6.8g	Potassium	829mg	Vitamin B6	0.0mg
SatFat		Zinc	0.0mg	Vitamin B12	0.0mcg
Fat	8.2g	Vitamin A	10IU	Thiamine	0.0mg
Carbs	65.0g	Riboflavin	0.0mg	Phosphorus
Fiber		Niacin	4.2mg	Folic Acid
Iron	1.4mg	Calcium	47.4mg	Folate

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