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?

Spin Your Shredded Potatoes for Crispier Hash Browns

Delicious hash browns are ridiculously easy to make at home. So skip the diner and save your money—use this salad spinner trick instead to make crispy and seasoned hash browns quickly and with ease.

Source: Spin Your Potatoes for Better Hash Browns at Home

Spinning will only get rid of surface water – it won’t compress the potatoes hard enough to squeeze any out. I usually press between layers of paper towel.  I also pre-microwave the potatoes for a minute so that I can crank the heat up higher in the skillet without worrying about undercooked insides. That gives a boost to the crispiness too.