United Flavors
SKU: UF0300
Pack Size: 6 x 2.5 lb.
Introducing our delectable Orange Sweet Potato Hash Brown Patties: A game-changer for your menu! These frozen wonders are ready-to-heat & serve in minutes, streamlining food prep while delighting taste buds with their sweet and savory goodness. Elevate your menu effortlessly with the convenience of Orange Sweet Potato Hash Brown Patties.
SKU: UF0300
Pack Size: 6 x 2.5 lb.
Shelf Life: Best by date 2 years from production date
TI-HI: 10 base x 13 high
Cases per Pallet: 6 x 2.5 lb.
Net Weight: 15.0 lb (6.80kg)
Gross Weight: 16.0lb (7.27kg)
Sweet potato, vegetable oil (canola oil), potato starch, sodium carboxymethyl cellulose, carrageenan
None
13 serving(s) per container
Serving Size
2 pieces (85g)
Amount Per Serving
Calories
200
Total Fat 7.5g
9%
Saturated Fat 1g
4%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 6mg
0%
Total Carbohydrate 32g
12%
Dietary Fiber 4g
16%
Total Sugars 17g
Includes 0g Added Sugars
0%
Protein <1g
Vitamin D 0mcg
0%
Calcium 26mg
2%
Iron 0.8mg
4%
Potassium 470g
10%
* The % Daily Value (DV) tells how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutritional advice.
Restaurant use/commercial fryers: Heat the oil in the pan or fryer to 350°F / 175°C. Place the sweet potato hash brown patties into the basket and cook for 2½ – 3½ minutes, until they’re crisp and light golden. Lift the basket, shake off the oil, place on a plate lined with a paper towel and season to taste.
Conventional Oven: Preheat oven to 425°F. Arrange frozen hash browns evenly on a shallow baking pan. Bake for 15 to 20 minutes, turning once for uniform cooking until browned. Turn product halfway through baking time. Serve warm.
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Here at MIC Food® we provide a variety of tropical fruits and vegetables that come peeled, cut, frozen, ready-to-heat and serve, saving you hours of prep time so you can focus on what matters the most: making every meal memorable.
No added preservatives
Frozen, Ready-to-Heat and serve
No food waste
No seasonal sourcing issues
