The Best Frozen Hash Browns, According to Chefs

I've only recently fallen in love with breakfast. I know, I know, what was I thinking!? It's by far the best meal of the day. I love all the breakfast foods like waffles, pancakes, smoothies. However, nothing beats a plate of eggs. Hand me a nice pile of sunny-side up eggs, hash browns, avocado, and a sausage, and I'm good to go. 

I've found local eggs that I like; luckily (because I live in California), I can always secure in-season avocados. Recently, I learned about a chef-recommended breakfast sausage brand. What about the hash browns? There are so many options in the freezer aisle, but which one is the best?

Many frozen hash browns turn out to be soggy, greasy, or lacking flavor altogether. After becoming disappointed with a few not-so-good brands, I turned to experts for guidance.

The Hash Brown-Loving Chefs

• Kyle Taylor: Chef and founder of He Cooks
• Melinda Keckler: Founder and recipe developer at the Crinkled Cookbook 
• Maricel Gentile: Culinary educator and owner of Maricel’s Kitchen

The Best Hash Browns, According to Chefs

"I usually make my own hash browns from scratch, grating fresh potatoes, rinsing and squeezing out the starch, and pan-crisping them just right," says Gentile, "but when I find myself just too busy, Ore-Ida does the job, and does it well."

Taylor adds, "There's a reason Ore-Ida has dominated the freezer section for decades." That reason, the three experts say, is a reliable taste and texture. These hash browns are always delicious and crispy.

Keckler praises Ore-Ida for nailing the balance between everyday convenience and restaurant-quality hash browns. "They're not greasy, just full of rich potato flavor with a great crispiness around the edges," she explains.

They don't turn mushy or fall apart, adds Gentile. "Instead, they crisp up beautifully and hold their shape, which is so important for layering them under a fried egg or folding them into a breakfast casserole."

The texture comes down to how the potatoes are shredded, explains Keckler. "The individual shreds aren't too fine or too thick, which helps them brown evenly and get that crispy edge we all love." Those perfectly shredded potatoes are also the reason Ore-Ida's hash browns taste so potato-y. According to Gentile, there aren't many added ingredients, so the actual potatoes really shine. "I appreciate that the ingredients are simple and have no unnecessary fillers or strange aftertastes." 

When it comes to preparing the hash browns, it's pretty simple. The chefs recommend that you just let them thaw on a paper towel for about 10 minutes and then add them to a medium-hot skillet with some oil. Remember, says Keckler, "Patience is key. It's often hard to do, but resist the urge to stir or move the hash browns while they are cooking. You'll get crispy bits without breaking them apart."

With the chefs' tips and a bag of Ore-Ida, I finally nailed my breakfast plate. Crisp hash browns alongside eggs, avocado, and sausage; it's everything I want in the best meal of the day.