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Hash Brown Nachos

YIELD: 24 (4.5 oz.) patties

17 oz. (half carton) dehydrated, fresh cut hash brown potatoes
24 oz. pepper Jack cheese, shredded
as needed, fresh tomatoes, diced
as needed, sour cream
as needed, grilled chicken, shredded
as needed, guacamole
as needed, black olive slices
as needed, green onion, chopped
as needed, salsa

1. Rehydrate potatoes according to package instructions and mix with pepper Jack cheese.

2. Using approximately 4.5 oz. of the hash brown and cheese mixture, brown in patty form on well oiled griddle according to package directions, cooking on each side for 3-4 minutes.

3. Plate 2 hash brown patties, top with any of the suggested toppings and serve.

Recipe: Idahoan with Chef Chris Koetke, culinary instructor, The School of Culinary Arts, Kendall College

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