Directions for Cooking:
Cook without defrosting.
Oven, 25 minutes
Preheat the oven to 180°C (350 °F) and set the rack to the middle. Place the hash browns on a baking sheet that has been lined with parchment paper or aluminum foil. Bake for 25 minutes.
Stove, 12 minutes
Heat some oil in a frying pan at medium heat. When the oil is hot, place the hash brown potatoes in a pan and cook for 12 minutes, turning halfway through, until golden-brown and crispy.
- Layer with green lasagna
- Mix with carrots, ham, and grated cheese in a foil to have a filling brunch
- Top with cheese and sprinkle some bacon bits to melt over the oven
- Eat on its own and tip in your favorite dip with herbs and spices
- Side with your viand and greens and replace rice with these
- Perfect snack for your kids and your kids-at-heart
Hash Browns and Shrimps
Salad of greens
Sauce for dipping
Salt and pepper
Season the shrimp with salt, pepper, and fry in butter.
Then fry Hash Browns until brown.
Top hash browns on the green salad and line the shrimps around the side.
Sprinkle with mint for garnish.
Serve on the side the sauce for dipping.
Potatoes, sunflower oil, potato flakes, potato starch, salt, methylcellulose (stabilizer), pepper, dextrose (simple sugar).
Potatoes are a natural source of starch and fiber. This variant provides 10% carbohydrates for every hundred-gram serving and 11% fiber respectively. A great addition to your breakfast table to jumpstart and fill your morning need for energy.
It is also a good source of vitamin C, vitamin K and Phosphorous giving 9-12% of the daily value need.
The bunch also provides fat that takes up a little more than a fourth of the daily recommendations including saturates. It is also considered as comfort and pleasure food so moderation is the key not to overindulge. Adding lots of green leafy vegetables will totally cancel the negative effects of unwanted fats.
Fair warning: Potatoes, in nature, also possess simple carbohydrates in high doses. Moderation is recommended.