Directions

1. Add 4 tsp SnS Onion Base to hot water; pour into carton of hashbrowns. Let sit 12 minutes to rehydrate.

2. Grease large cookie sheet with butter.

3. Spread rehydrated hashbrowns on cookie sheet.

4. Bake at 375 degrees for approximately 30 minutes, stirring every 10 minutes for the first 20 minutes, then every couple of minutes for the last 10, until the hashbrowns achieve desired crispiness.

5. Use hashbrowns as a topping for green bean casserole or any other recipe calling for crispy onions.