Store in a cool, dry place.
You will need:
Hot tap water.
2 tbsp Oil.
1. Prep: Open carton and add hot tap water (minimum 120°F) to level of fill line. Close carton. Let stand for 12 minutes, then open carton and drain any excess liquid. Caution: Contents will be hot.
2. Cook: Preheat 2 tbsp oil in large, non-stick skillet over medium-high heat. Spread hashbrowns evenly and pat down with spatula. Cook on one side for 3-4 minutes or until crispy. Flip and cook for additional 3-4 minutes.
For softer, less crispy hashbrowns: Cook on one side only.
For hashbrown scramble: Cook for 15-20 minutes in skillet, stirring frequently.
For hashbrown waffle: Preheat and spray waffle iron with non-stick cooking spray. Spread enough potatoes to cover the waffle iron and cook until crisp on both sides. Repeat with remainder of potatoes.
Refrigerate any leftovers.