From: Chef/partner Jonathan Bennett, Moxie The Restaurant and RED The Steakhouse, Beachwood, OH. Yield: 13 3-oz. servings. as needed, Parmesan/thyme seasoning (see below) 1 carton Golden Grill Russet™ Premium Hashbrown Potatoes (or 40 oz. dry hashbrown potatoes) as needed for frying, oil Combine 3 parts grated Parmesan cheese with 1 part dried thyme leaves. Reserve. Place dry (not refreshed) Golden Grill Russet™ Premium Hashbrown Potatoes in fry basket. Immerse into deep fryer with oil ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.