Idaho Loaded Hash Browns

Ingredients

• 8, #60 ct. (6 lbs.) peeled Idaho® Potatoes
• 1¾ cups clarified butter
• 2 Tbsp. Kosher salt
• 1½ tsp. white pepper
• 1 Tbsp. chopped fresh thyme
• ½ cup crispy bacon bits
• 8 oz. shredded sharp Cheddar
• 2 cups sour cream
• 4 Tbsp. chives

Directions

1. Shred potatoes into very thin julienne. Season in large mixing bowl with 1 cup butter, salt and pepper. In braiser or very large skillet over medium heat, add ½ cup butter and blanch potato to set color and starch, stirring constantly, 5 – 7 minutes. Remove from heat and set aside to cool. Stir in thyme and bacon bits.
2. For each cake, heat 1 Tbsp. butter in 8-inch non-stick skillet. Add one-quarter potato mixture to make one inch-thick hash brown. Pan-fry over medium heat until golden brown, about 7 minutes. Flip; cook other side until browned and crispy, about 10 minutes. Cut into 8 wedges and transfer cake to serving plate. Top center area with 2 oz. cheese; set in warm oven to barely melt. Garnish center area with ½ cup sour cream and 1 Tbsp. chives.
3. For convenience, a frozen or dehydrated julienne potato product can be substituted for the fresh Idaho® Potato in this recipe.