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Pesto Sun-Dried Tomato Hash Browns
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| Portions: 28 Serving Size: 2.5 oz |
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| Ingredient |
Amount |
| Northern Star or Farm Fresh Hash Brown Potatoes |
72 oz (4 1/2 lb) |
| Basil Pesto, prepared |
3 oz |
| Sun-dried Tomatoes, reconstituted and julienned |
6 oz |
| Romano Cheese, shredded |
3 oz |
| Basil, fresh chiffonnade |
3 T |
| Salt and Pepper |
to taste |
| Olive Oil or Alternative |
6 oz (divided) |
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| Directions |
- In a mixing bowl, toss the potatoes, pesto, sun-dried tomatoes and half of the olive oil. Season to taste with salt and pepper.
- Place the remaining olive oil on a preheated grill, add potatoes and cook until the potatoes are fully cooked and golden brown.
- Garnish with the basil and Romano cheese.
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Applicable Segments:
Family/Casual Dining, Hotel/Fine Dining, Buffet/Brunch Application
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