St. Patty’s Day with

3.75 kg frozen mini hash brown patties

320 g Dr. Oetker

Cheese Sauce Mix

240 g Dr. Oetker Brown Gravy Mix

1 kg sour cream

250 g crumbled cooked bacon bits

125 g green onions, sliced 50 g fresh cilantro leaves

500 g pickled jalapeño pepper slices

Prepare hash browns according to package directions.

In two large saucepans set over medium heat, whisk Cheese Sauce Mix with 2 L cold water and stir Brown Gravy Mix with 2 L cold water. Bring both to a boil, stirring frequently. Reduce heat and simmer, stirring occasionally, for 8 to 10 minutes or until thickened.

For each serving, arrange 150 g potatoes on a plate. Drizzle with 70 mL Cheese Sauce and 70 mL Brown Gravy. Dollop with 40 g sour cream. Sprinkle with 10 g bacon bits. Garnish with 5 g sliced green onions, 2 g cilantro leaves and 20 g pickled jalapeño slices.