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Betty Crocker Seasoned Skillets, Hash Brown
Betty Crocker Seasoned Skillets, Hash Brown
Betty Crocker Seasoned Skillets, Hash Brown
Betty Crocker Seasoned Skillets, Hash Brown

Betty Crocker Seasoned Skillets, Hash Brown

5.2 oz
Betty Crocker Seasoned Skillets, Hash Brown

Betty Crocker Seasoned Skillets, Hash Brown

5.2 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Details

Perfectly shredded & delicately seasoned potatoes. Made with 100% real potatoes. Made with real onions & potatoes. Add margarine. Exchanges: 1 starch, 1 fat. Carbohydrates Choices: 1.


Ingredients

Potatoes*, Onions, Dextrose, Calcium Stearoyl-2-lactylate, Monoglycerides, Freshness Preserved By Sodium Metabisulfite.


Directions

One-Step Hash Browns: You will need: 1-2/3 cups hot water; 1/2 teaspoon salt; 2 tablespoons margarine or butter (Do not use spread that contains less than 65% vegetable oil). Stove-Top: Nonstick skillet recommended. 1. Stir potatoes, hot water, salt and margarine in 10-inch nonstick skillet (see tips below). 2. Heat uncovered to boiling over medium-high heat, stirring frequently, until margarine is melted. Spread potatoes evenly; press firmly. Cook uncovered, without stirring or turning, 7 to 10 minutes or until liquid is absorbed and bottom is brown. 3. Turn with pancake turner (see tips below). Cook 1 minute longer or until bottom is brown. Refrigerate leftovers. Crispy Hash Browns - Traditional: You will need - 5 cups boiling water; 1/2 teaspoon salt; 3 tablespoons margarine or butter (Do not use spread that contains less than 65% vegetable oil). 1. Place potatoes in 4-quart bowl. Pour boiling water over potatoes. Let stand 3 minutes. Drain thoroughly. Caution: Bowl and potatoes will be hot. Return drained potatoes to bowl. Sprinkle with salt; toss. 2. Heat margarine in 10-inch skillet over medium-high heat just until melted; tilt skillet to coat bottom. Spread potatoes evenly; press firmly. Cook uncovered, without stirring or turning, 2 to 4 minutes or until bottom is brown. 3. Remove from heat. Turn potatoes with pancake turner (see tips). Cook 1 minute longer or until bottom is brown. Refrigerate leftovers. Tips: If a nonstick skillet is unavailable, use crispy hash browns directions. Because range tops and skillet differ, you may need to adjust heat and cook times. For easier turning, cut potatoes into 4 sections using edge of pancake turner. Turn 1 section at a time. High Altitude: Because liquids may evaporate faster, increase water amount, cook times and stand time if needed.


Warnings

May contain milk, wheat and soy ingredients

Nutrition

Nutrition Facts

Serving Size 0.50 cup
Servings Per Container 6
  • Amount Per Serving
  • Calories 90
    • Total Fat 0g0%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 15mg1%daily value
    • Total Carbohydrate 20g7%daily value
    • Total CarbohydrateDietary Fiber 1g4%daily value
    • Total CarbohydrateSugars 1g
    • Protein 2g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Perfectly shredded & delicately seasoned potatoes. Made with 100% real potatoes. Made with real onions & potatoes. Add margarine. Exchanges: 1 starch, 1 fat. Carbohydrates Choices: 1.


Ingredients

Potatoes*, Onions, Dextrose, Calcium Stearoyl-2-lactylate, Monoglycerides, Freshness Preserved By Sodium Metabisulfite.


Directions

One-Step Hash Browns: You will need: 1-2/3 cups hot water; 1/2 teaspoon salt; 2 tablespoons margarine or butter (Do not use spread that contains less than 65% vegetable oil). Stove-Top: Nonstick skillet recommended. 1. Stir potatoes, hot water, salt and margarine in 10-inch nonstick skillet (see tips below). 2. Heat uncovered to boiling over medium-high heat, stirring frequently, until margarine is melted. Spread potatoes evenly; press firmly. Cook uncovered, without stirring or turning, 7 to 10 minutes or until liquid is absorbed and bottom is brown. 3. Turn with pancake turner (see tips below). Cook 1 minute longer or until bottom is brown. Refrigerate leftovers. Crispy Hash Browns - Traditional: You will need - 5 cups boiling water; 1/2 teaspoon salt; 3 tablespoons margarine or butter (Do not use spread that contains less than 65% vegetable oil). 1. Place potatoes in 4-quart bowl. Pour boiling water over potatoes. Let stand 3 minutes. Drain thoroughly. Caution: Bowl and potatoes will be hot. Return drained potatoes to bowl. Sprinkle with salt; toss. 2. Heat margarine in 10-inch skillet over medium-high heat just until melted; tilt skillet to coat bottom. Spread potatoes evenly; press firmly. Cook uncovered, without stirring or turning, 2 to 4 minutes or until bottom is brown. 3. Remove from heat. Turn potatoes with pancake turner (see tips). Cook 1 minute longer or until bottom is brown. Refrigerate leftovers. Tips: If a nonstick skillet is unavailable, use crispy hash browns directions. Because range tops and skillet differ, you may need to adjust heat and cook times. For easier turning, cut potatoes into 4 sections using edge of pancake turner. Turn 1 section at a time. High Altitude: Because liquids may evaporate faster, increase water amount, cook times and stand time if needed.


Warnings

May contain milk, wheat and soy ingredients


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No, Betty Crocker Seasoned Skillets, Hash Brown is not gluten-free.

Betty Crocker Seasoned Skillets, Hash Brown has 90.0 calories.

Betty Crocker Seasoned Skillets, Hash Brown has 20.0 carbs.

Betty Crocker Seasoned Skillets, Hash Brown has 1.0 grams of sugar.

Betty Crocker Seasoned Skillets, Hash Brown has 0.0 grams of fat.

Betty Crocker Seasoned Skillets, Hash Brown has 15.0 grams of sodium.