Name: Hashed Brown Potatoes (Po
Ingredients: 6 ga WATER; BOILING; 7 1/2 lb POTATOES FRESH; 2 1/2 c SHORTENING; 3LB; 2 ts PEPPER BLACK 1 LB CN; 1 tb SALT TABLE 5LB; 3 tb SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

6	ga	WATER; BOILING
7 1/2	lb	POTATOES FRESH
2 1/2	c	SHORTENING; 3LB
2	ts	PEPPER BLACK 1 LB CN
1	tb	SALT TABLE 5LB
3	tb	SALT TABLE 5LB

INSTRUCTIONS

TEMPERATURE:  375 F. GRIDDLE
  :
1.  USE DEHYDRATED SLICED POTATOES.
2.  SPREAD LAYER OF POTATOES ON WELL GREASED GRIDDLE. COOK 10 MINUTES OR
UNTIL GOLDEN BROWN. TURN POTATOES; POUR 1/2 CUP SHORTENING OR SALAD OIL
ON GRIDDLE; CONTINUE TO COOK 15 TO 20 MINUTES OR UNTIL GOLDEN BROWN.
3.  SPRINKLE WITH SALT AND PEPPER.
  :
NOTE:  IN STEP 2, ADDITIONAL SHORTENING OR SALAD OIL MAY BE ADDED IF
NEEDED.  ADD TO GRIDDLE AFTER TURNING POTATOES.
Recipe Number: Q05404
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.

A Message from our Provider:

“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”