Idahoan® SHREDS Hearty Cut Hash Browns with Sea Salt & Cracked Black Pepper
2 quarts of boiling water
¼ cup Spiceology® Truffle Parmesan
4 ounces shredded Parmesan
2 ounces fresh parsley, chopped and strained
Instructions
In a pitcher, add the boiling water and whisk in the Truffle Parmesan seasoning until fully combined.
Open the carton of hash browns and fill to the collar as directed. If needed, add additional hot water to reach the fill line.
Close the carton and allow the hash browns to refresh for 15 minutes. Drain any excess water remaining in the carton.
Transfer the refreshed SHREDS to a bowl and gently fold to distribute seasoning evenly.
Add the shredded Parmesan and chopped parsley, folding gently to incorporate.
Heat ghee in an 8-inch skillet. Add the potatoes and brown for 3 minutes on the stovetop. Optional: transfer to a 400°F oven and brown for an additional 5 minutes.
Flip the finished potatoes onto a serving dish and serve immediately.