Crispy hashbrowns, try with melted cheese on top or other additions such as mushrooms, peppers, and/or onions.

Potatoes, Vegetable Oil (Soybean, Canola, Corn, Cottonseed, Safflower, Palm, and/or Sunflower), and/or Hydrogenated Soybean Oil, and/or Partially Hydrogenated Soybean Oil, Maltodextrin, Salt, Dextrose, Tetrasodium Pyrophosphate and Disodium Dihydrogen Pyrophosphate (to Maintain Natural Color), Coloring (Caramel Color, Annatto Extract, Turmeric), Natural Flavor (Wheat Bran, Casein).

Keep frozen until ready to use. Skillet: 1. Heat 1/4 cup oil in large skillet over medium-high heat. 2. Fry a single layer of frozen Hash Brown Potatoes (approximately 4 cups) for 10 to 12 minutes, or until golden brown. Turn frequently for even cooking. Other Serving Suggestions: Use as a potato ingredient in homemade soups and stews. Caution: Ice crystals or water droplets may cause spattering. Add potatoes to hot oil carefully.