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 Russetâ„¢ 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 Russetâ„¢ Premium Hashbrown Potatoes in fry basket. Immerse into deep fryer with oil ...

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