First of all, the potatoes are carefully evaluated to ensure they meet the acceptance criteria. They are washed and peeled using steam under pressure. The peeled potatoes are then inspected again to remove any blemishes. They then pass through a mechanical cutter and are cut into strips which are then blanched for a few minutes in hot water. The strips are then dried before being cut again into the distinct hash or riced pieces. The pieces are then mixed with seasoning (salt and pepper), cornflour and potato flour before being formed into the distinct hash brown shape. The hash browns are then part fried quickly before being cooled, quick frozen and packed ready for shipment to the restaurants.