Frozen Hash Browns Are The Perfect Shortcut To Creamy Potato Soup

Crispy, savory, and filling, hash browns have long been a diner breakfast favorite, especially when paired with runny fried eggs. However, the idea of getting up at the break of dawn to shred potatoes is probably not the most attractive concept for home cooks (although you have options if you have leftover baked potato skins lying around). Fortunately, frozen hash browns are available in most grocery stores in the frozen foods aisle to allow anyone to make crispy potato treats for breakfast. Simply throw it into an oiled skillet and fry, and you can enjoy this morning favorite in the comfort of your home. 

However, there are more uses for that bag of frozen hash browns in your freezer than breakfast. Since uncooked hash browns are nothing more than shredded potatoes, you can use them for all sorts of recipes, including a pot of warm and comforting loaded potato soup topped with crispy bacon, cheese, or scallions. By using shredded potato instead of chunks, you can shorten cooking time, ensure even doneness, and make it easier to handle for the blender.

To make loaded potato soup, you will need frozen hash browns, onions, garlic, bacon, spring onions, and chicken stock or broth. Cut the onion and scallion into small pieces, and set aside the scallion greens for garnish. Put garlic cloves through a press, or mince them finely with a knife.

Chop the bacon into small pieces, and place them into a cold high capacity enamel-coated cast iron pot. Turn the heat to medium and let the bacon fry until crisp with most of the fat rendered out. Remove the bacon and set aside. Add the onions, season with salt and fry on medium-low heat in the bacon fat (and add additional oil if needed) until it becomes well-browned, making sure they are not burned. Once the onion is caramelized, add garlic and stir until incorporated and fragrant, then add frozen hash browns a handful at a time, stirring constantly.

Once all the potatoes are added, season again and add chicken stock or broth to the mix and stir to scrape up the brown bits from the bottom of the pot. Simmer until the potatoes are fully cooked. Using an immersion blender, blend the contents of the pot until smooth and creamy. Alternatively, you can blend the soup in batches with a conventional countertop blender. Taste to check for seasonings and add as needed. Garnish with sour cream, shredded cheddar cheese, scallion greens, and bacon before serving.

Aside from turning it into soup, a bag of frozen hash browns is also suitable for a wide range of recipes. An easy-to-make example is latkes (potato pancakes traditionally eaten around Chanukah). Thaw the frozen hash browns and combine them with minced onions and the juice of half a lemon, and squeeze as much moisture as possible out of them as possible before placing them in a bowl with flour (or matzo meal if serving during Pesach), and eggs before forming small patties. Fry them in high-heat oil until nice and crisp. 

Another alternative is to make a casserole with hash browns, which is a quick and easy method to feed a mess of people — including choosy children. Combine frozen hash browns, canned cream-based soups (such as cream of mushroom), shredded cheese, sliced onions, sour cream, melted butter, and seasonings. Optionally, you can also add diced meats such as cooked chicken or ham. Pour the entire mixture into a casserole dish, top with more cheese, and bake. The result is a cheesy, creamy casserole with a toasted cheese crust, perfect for a busy weeknight dinner. And if you happen to have a waffle iron, why not make these waffled hash browns for an anytime snack?