Shutterstock Many of us
probably agree that every good breakfast involves some sort of starch. After all, carbs are the main source of energy for our bodies (via Everyday Health). While bagels, toast, oatmeal, and cereal are all delicious carbs, you also can't go wrong with potatoes. And what is one of the most popular forms of potatoes for breakfast? Hash browns, of course. Whether you enjoy them as a side to your omelet or baked in a cheesy, creamy breakfast casserole, hash browns are the perfect savory addition to
your morning meal. You can make hash browns from scratch, but shredding all those potatoes it's a tedious and time-consuming process (via All Recipes). An easier and more convenient solution is simply to grab a bag of frozen hash browns from the freezer aisle at the grocery store. Pre-shredded with very little effort required on our part? Yes, please. However, before you toss your
still-frozen hash browns into a pan, wait — and let them thaw out first. Here's why.
Shutterstock The problem with taking your hash browns right from the freezer to the stove (or
the oven) is that there's a high chance they won't cook through, leaving you with a soggy mess. If you let your frozen hash browns defrost first, it allows them to cook evenly and fully, so you won't end up biting into a hunk of ice cold potato (via Recipe Lion). Plus, frozen hash browns contain a lot of excess moisture. Without thawing them beforehand, that moisture ends up in your dish
and your hash browns turn out wet and mushy instead of crispy and crunchy. To prevent this, as Prepare and Nourish advises, you can also drain any excess liquid from the potatoes after they're defrosted. As for how to thaw your frozen hash browns? Recipe Lion
says you can defrost them carefully in the microwave (checking every 30 seconds or so), or let them thaw out in the refrigerator or on the counter overnight. They'll be ready to go when you wake up in the morning for breakfast.
Laura Beth Drilling/Demand Media Whether shredded or diced, a package of frozen hash browns adds substance to
hearty breakfast bakes or zesty dinner casseroles. If your recipe calls for using the potatoes unfrozen, your thawing options depend partly on how much time you've had to plan the meal. Microwaving or cold water defrosting will come to the rescue whenever you've forgotten to thaw the potatoes overnight. If you've remembered to plan ahead, thawing the hash browns in the refrigerator saves a little prep work at mealtime.
Laura Beth Drilling/Demand Media Measure out the quantity of hash browns you need and place them, in a single layer, on a tray or cookie sheet lined with paper towels. Put another layer of paper towels over the hash browns, and place them in the refrigerator. Return unused hash browns to the freezer, in either a freezer-safe container or plastic bag. Laura Beth Drilling/Demand Media Remove the hash browns from the refrigerator after at least eight hours. Laura Beth Drilling/Demand Media Pat them dry with fresh paper towels, and proceed with your recipe. Microwave Method
Laura Beth Drilling/Demand Media Measure out the quantity of frozen hash browns you need for your recipe. If you are only using part of the box or bag, return the remaining hash browns to the freezer.
Laura Beth Drilling/Demand Media Put the frozen hash browns, in a single layer, on a microwave-safe plate.
Laura Beth Drilling/Demand Media Microwave the hash browns on "High," for 30 seconds for each 1 cup of potatoes. Remove the plate from the microwave.
Laura Beth Drilling/Demand Media Drain the hash browns in a colander or pat them dry with paper towels, and proceed with your recipe. Tap Water Technique
Laura Beth Drilling/Demand Media Measure out the quantity of hash browns you need, and place them in a colander.
Laura Beth Drilling/Demand Media Run your faucet's sprayer attachment over the hash browns, making sure the water is cold. Do not use hot or warm water. Jiggle the contents of the colander to ensure even coverage.
Laura Beth Drilling/Demand Media Check the hash browns after 20 seconds. If they have not yet thawed, continue running cold water over them.
Laura Beth Drilling/Demand Media Squeeze out excess water from the potato pieces. Remove them from the colander and proceed with your recipe. TipUnless the recipe specifies otherwise, shredded and diced hash browns can be used interchangeably. Patty-type hash brown products are best reserved as side dishes, rather than used as a casserole addition. WarningDo not thaw hash browns on the counter or at room temperature. This can lead to the growth of bacteria that cause foodborne illness. References Writer Bio With a focus on food, nutrition, cocktails and the latest dining trends, Melissa J. has been a freelance writer for more than 15 years. Her specialties include articles for such publications as SF Chronicle and National Geographic Green Living, as well as blog posts for the hospitality industry. Her previous positions include newspaper staff reporter and communications specialist for a nonprofit agency. YOU MAY ALSO LIKEShould you freeze hash browns before cooking?One of the best things about freezing hash browns is that they can be frozen before or after cooking. While it's probably better (in terms of taste) to freeze them raw, you shouldn't have any issues with freezing cooked or uncooked hash browns, providing you follow the simple steps listed above.
Should you thaw frozen potatoes before cooking?There is no need to defrost potatoes before cooking them. If you would prefer to defrost the mash, just pop it into the fridge overnight. We wouldn't recommend defrosting roast potato or chips ahead of cooking.
Can you use thawed hash browns?Tips. To use frozen hash brown potatoes, put the package of frozen hash browns in the refrigerator to thaw overnight. Or empty the hash browns into a bowl, cover, and let stand at room temperature for about 30 to 40 minutes. Drain off any excess liquid before using the thawed hash browns in the recipe.
Why are my frozen hash browns mushy?When potatoes are cut, especially into smaller flakes like your would for hash browns a lot of the starch begins to oxides and will cause the potatoes to turn gray. That starch is turning into sugar, mixing with the moisture in the potatoes which also causes it to become gummy.
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Is it better to cook hash browns frozen or thawed?
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