Hash browns

[Nancy]

Some time ago dry hash browns were discussed. Had to order, none local.

What a surprise that our local store now has two brands. I bought the Hungry Jack. Can't remember if I bought the one that was lowest in sodium or the lowest cost. I tried them out today at home, will certainly buy more for travel.

Glad we finally have them in our store. How very convenient. I seldom use potatoes anymore. The 4.2 oz. carton makes more than the two of us can eat. Have to see how the leftovers are when I reheat.

You probably all had these available for a long time. If not check out the dry potatoe area in your store.

Nancy

[Byron Kinnaman]

I think they're pretty good. Here's how I handle the amount. We usually have them as part of an evening meal. I cook up the whole carton. Then put half back into the carton, that almost fills the carton and put that half in fridge. A morning with the next couple of days get them out and cook a bit more in a skillet. While hash browns are cooking I whip about three eggs then poor the eggs over hash browns in the skillet. Mix and turn until the scrambled eggs are cooked. Oh! don't forget to season the eggs before cooking. You can add onion and bits of bacon, ham, etc.

That makes about all we can eat for breakfast.

[Roger C H]

When we have left over hash browns or fries from a restaurant, I reheat them, not in the microwave, but in the toaster oven. I set it at 350 degrees and bake them for about 5-10 minutes. You will be surprised the amount of fat that comes off and by watching, I can get the shade of brown I like.