Jazz Up Frozen Hash Browns by Transforming Them Into Crab Cakes

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.

Source: 5 Ways to Make a Meal Out of Frozen Hash Browns

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?

Make Fried Fish Cakes with Leftover Rice

Everyone loves a rich, creamy risotto. But big, pricey bags of special arborio and carnaroli rice take up precious pantry space, and unless you’re making enough risotto for an army, you’re going to have leftover grains. So we asked a panel of pro chefs from around the country for other ways to make your way through your risotto rice—beyond risotto.

Source: Hey Chef, What Else Can I Do with Risotto Rice?

“leftover salmon”?  I understand these words individually, but not when placed in this order… 😉

I can be bought with rainbow/steelhead trout.