Recipe - Hashed Brown Potatoes (Po

3 Three fourths ga WATER; HOT
5 5/8 pound POTATOES WHITE SHREDDED
2 cup SHORTENING; 3LB
2 teaspoon PEPPER BLACK 1 LB CN
One fourth cup SALT TABLE 5LB

TEMPERATURE: 375 F. GRIDDLE
:

1. USE DEHYDRATED HASH BROWN POTATOES. ADD 3 Three fourths GAL HOT WATER AND 2 3/4
OZ SALT. STIR. LET STAND 20 MINUTES; DRAIN.

2. USE MELTED SHORTENING OR SALAD OIL; COOK 2 TO 3 MINUTES ON EACH SIDE.

3. SPRINKLE WITH PEPPER.
:

NOTE: IN STEP 1, POTATOES MAY BE SOAKED COVERED IN COLD, SALTED WATER 8
HOURS REFRIGERATED. PRODUCT DOES NOT HOLD WELL ON STEAM TABLE. PREPARE
AS PROGRESSIVE COOKERY ITEM.
IN STEP 2, ADDITIONAL SHORTENING OR SALAD OIL MAY BE ADDED IF
NEEDED. ADD TO GRIDDLE AFTER TURNING POTATOES.

Recipe Number: Q05403

SERVING SIZE: One half CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.