Description
– Discover the delicious taste of Simplot Hash Browns, original, crunchy, and golden. – Perfect for a quick and easy meal, these hash browns are free from artificial flavors, colors, and trans fats, making them a healthy choice for your family.
Key Features:
Original Taste: Enjoy the authentic flavor of Simplot Hash Browns, made from 85% real potatoes.
Crunchy & Golden: Perfectly crispy on the outside, soft and fluffy on the inside.
Easy Preparation: Quick and simple to cook, making it a convenient choice for any meal.
Healthy Choice: Free from artificial flavors, colors, trans fats, and cholesterol.
Nutritional Information:
Energy: 567 kJ (per serving), 900 kJ (per 100g)
Protein: 1.0 g (per serving), 1.6 g (per 100g)
Total Fat: 8.0 g (per serving), 12.7 g (per 100g)
Saturated Fat: 2.0 g (per serving), 3.2 g (per 100g)
Total Carbohydrates: 14.0 g (per serving), 22.2 g (per 100g)
Sugars: 0 g (per serving), 0 g (per 100g)
Sodium: 130 mg (per serving), 206 mg (per 100g)
Suggested Preparation:
Deep Fry: Heat oil to 175°C and fry frozen hash browns for 3 minutes until golden brown.
Grill: Preheat grill to 200°C, arrange hash browns in a single layer, and grill for 3-4 minutes on each side.
Standard Oven: Preheat oven to 230°C, bake for 22-25 minutes, turning occasionally.
Convection Oven: Preheat to 200°C, bake for 7-10 minutes, turning occasionally.
Suggested Food Pairing:
Pair with scrambled eggs for a classic breakfast.
Serve with grilled sausages for a hearty meal.
Enjoy with a fresh garden salad for a balanced dish.
Pair with a glass of orange juice for a refreshing drink.
Complementary Products:
Pair with crispy bacon for a savory breakfast delight. Serve with a dollop of sour cream to enhance the creamy texture.
Storage Requirement:
Keep frozen. Store at or below -18°C to maintain quality.
What’s Included:
637g of Simplot Hash Brown
Ingredients:
Potato (85%), Vegetable oil (soybean oil and/or canola oil and/or sunflower oil) (13%), Salt, Dextrose, Acidity regulator (450 – to maintain natural colour).
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