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Buffalo Hashbrowns

Buffalo Hashbrowns

Yield: 31 servings, 1 cup each.

1 carton Golden Grill Russet Premium Hashbrown Potatoes

3 ¾ cups Frank's® RedHot® Sauce

31 oz. blue cheese, crumbled

Refresh Golden Grill Russet Premium Hashbrown Potatoes with hot water (140°F to 160°F) mixed with hot sauce for total liquid quantity of 15 cups. Add Frank's® RedHot® Sauce (3¾ cups for mildly hot, to 5 cups for hot) combined with the water quantity needed to fill one carton of hashbrowns. Close carton; let stand 10 minutes to refresh.

For each serving: Brown 1 cup refreshed potatoes on well-oiled grill at 375°F to 400°F for about 4 minutes until browned around the edges and bottom. Top with 1 oz. blue cheese crumbles.

Serve Buffalo Hashbrowns with charbroiled steak garnished with extra blue cheese.