Overnight Refresh

1. Fill carton to fill line with hot tap water at 140° – 160°F (60° – 70°C).
2. Reclose carton and refrigerate overnight, placing cartons about 1″ apart.

10 Minute Refresh

1. Fill carton to fill line with water from hot water dispenser at 180° – 190°F (80° – 90°C).
2. Reclose and let stand at room temperature for 10 minutes.

30 Minute Refresh

1. Fill carton to fill line with hot tap water at 140° – 160°F (60° – 70°C).
2. Reclose and let stand at room temperature for 30 minutes.

NOTE: When ready to use, drain, transfer to holding pan and fluff.

To Brown

1. Place hash browns on a well-oiled griddle at 350° – 400°F (175° – 205°C).
2. Grill 3-4 minutes, until golden brown. Grilling required on one side only.

Oven Preparation

1. Place refreshed hash browns in full size steam table pan.
2. Fold in 1 1/2 cups (350 mL) of melted butter, margarine or oil and layer about an inch thick.
3. Sprinkle with seasoned salt or paprika.
4. Bake at 450°F (235°C) for 8-10 minutes in a convection oven, or 525°F (275°C) for 12-15 minutes in a conventional oven.

Note: Adds an additional 45 calories from fat, 5g fat, 3.5g sat fat, 45mg sodium.

For Smaller Number of Servings

1. Pour out a measured volume of dehydrated hash browns per chart below.
2. Add an equal volume of hot tap water.
3. Let stand at room temperature for 30 minutes, then drain.
4. Cook on a well-oiled grill or pan as above.

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