Frozen hash browns have chameleon-like properties. When fried or baked, they add a surprising pop of crunch to an otherwise texture-less dish. When slightly cooked and thawed, they take on a starchy quality, blending literally into the background, acting as a binder in fish cakes and even creamy soups. They can be molded into quiche crusts and nests and pancakes, letting you play with your food and, often swap out gluten and wheat-filled ingredients. But best of all, they let you skip a lot of the “laborious” potato-prep steps, like peeling, boiling, and shredding. They are recipe- and snack-ready — straight from the package.
So even though the winter days are cold, don’t ignore the freezer section. And be sure to try hash browns when craving rib-sticking, comforting snacks.
I can say without perjuring myself that I have never bought frozen hash browns.
There’s nothing to peeling and shredding a russet potato, so regardless of good or poor source we’re talking about upgraded hash browns as the justifiable end yes?