Name: Hashed Brown Potatoes (De
Ingredients: 6 ga WATER; BOILING; 10 lb POTATO DEHY SLICE 5 LB; 2 1/2 c SHORTENING; 3LB; 2 ts PEPPER BLACK 1 LB CN; 1 ts SALT TABLE 5LB; 3 tb SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

6	ga	WATER; BOILING
10	lb	POTATO DEHY SLICE 5 LB
2 1/2	c	SHORTENING; 3LB
2	ts	PEPPER BLACK 1 LB CN
1	ts	SALT TABLE 5LB
3	tb	SALT TABLE 5LB

INSTRUCTIONS

TEMPERATURE:  375 F. GRIDDLE
  :
1.  ADD POTATOES TO BOILING SALTED WATER.  COVER.  BRING QUICKLY TO
A BOIL; REDUCE HEAT; SIMMER 15 TO 20 MINUTES OR UNTIL TENDER.  DRAIN
WELL.
2.  SPREAD 1/3 LAYER OF POTATOES ON GREASED GRIDDLE.  SPRINKLE WITH
MIXTURE OF SALT AND PEPPER.  COOK 10 MINUTES OR UNTIL GOLDEN BROWN.
TURN POTATOES;  CONTINUE TO COOK 10 MINUTES OR UNTIL GOLDEN BROWN.
PROCEED WITH REMAINING LAYERS.
NOTE:  IN STEP 2, ADDITIONAL SHORTENING OR SALAD OIL MAY BE ADDED IF
NEEDED.  ADD TO GRIDDLE AFTER TURNING POTATOES.
Recipe Number: Q05400
SERVING SIZE: 2/3 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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