INGREDIENTS
Perennially popular fried potatoes (top of the trend list) are true
crowd pleasers when married with America's favorite flavor,
barbecue. Mounded with colby-jack cheese and bacon, this dish is
filled with so much flavor and variety, you'll watch the orders keep
coming.
1 carton (9 lb.) Golden Grill® Hashbrown Potatoes, Refreshed
Salt as Needed
2 tbsp. Black Pepper, Fresh-Ground
4 cups Butter-Flavored Oil
3 lb. Colby-Jack Cheese, Shredded
6 cups Bacon, Hickory Smoked, Crisp, Crumbled
3 cups Barbecue Sauce, Sweet
1 cup Green Onions, Fresh-Sliced
DIRECTIONS
1. Season refreshed Golden Grill® Hashbrowns with salt and pepper, and brown on a well-oiled
grill at 375°F to 400°F for 3 to 4 minutes. Grill on just one side until edges are golden brown.
2. Portion potatoes in a full-size steam-table pan and layer with colby-jack, bacon, and barbecue
sauce. Place in a salamander until cheese is melted. Garnish with green onions.
3. Assembly for individual servings: Portion 2/3 cup prepared potatoes in a 9" skillet. Brown on top
side only; remove from skillet. Layer with 1/4 cup colby- jack, 2 tbsp. bacon, 1 tbsp. barbecue
sauce, and 1 tsp. green onions.
Yield: 59 1-Cup Servings