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. Rese

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