GOLDEN GRILL Russet Premium Hashbrown Potatoes 33 oz. Makes 50 Servings

If you want perfect hash browns, I know the secret. I worked at the Waffle House back in the day. They use freeze dried hashbrowns that come in packaging just like this one. I have made hashbrowns from scratch. I have also made them with simply potatoes brand refrigerated grated potatoes. I’ve even tried frozen hashbrowns... they honestly don’t compare. I know that in cooking, fresher ingredients is always better. However, there are exceptions, this is one of them. 1. Use freeze dried hashbrowns like this product 2. Follow directions soaking in warm water 3. Drain 4. Use plenty of oil and preheat pan 5. Throw in a piece of hashbrown to test if the pan and oil is hot enough. (Don’t let the oil hit the smoking/burning point, don’t walk away from stove) 6. Add your hashbrowns directly in oil, and create a layer that isn’t compact but not totally loose, keep at medium-high heat (375), do not stir the hasbrowns until you see that the edges have become dark brown. 7. Flip, do not stir the Hashbrowns. Cook for about the same amount of time it took to brown the first side. 8. Plate Tips: using the right amount of oil, compared to the amount of hashbrowns you use is key. If you have a problem with sticking, use more oil. If you end up with hash browns that are full of oil, ensure that your cooking surface is preheated properly and or use less oil. It will take practice, but freeze dried hashbrowns are the way to go. See photo for evidence of claim.

I'm a sucker for hash browns. I order them whenever I have breakfast out, and make them often at home. Using fresh potatoes, it's labor intensive for sure, but so good! Poking around Amazon, I noticed these, read the reviews, and decided to give them a try. I'm SO glad I did! Super easy to prepare, and you can make whatever serving size you want using the simple 1:1 dried potatoes to hot water ratio. I'm single, so I can make just one serving at a time. Soak for 15 minutes, then into the skillet with a touch of oil, bacon grease, butter, or whatever. I occasionally add a little dried minced onion (this is the one I use: Frontier Chopped White Onion, Allium Cepa, 16 Ounce Bags (Pack of 2) ) for some added flavor -- about 1 Tablespoon per serving -- with the dried potatoes, and then add the water. Instructions say to cook on one side only, but I like mine really crispy, so I usually "flip" them to get a nice "crust" on both sides. I was honestly surprised at how good these are. The price I paid -- just under fourteen dollars for the 33-oz box, or twenty-eight cents per serving -- was good, too. If the price holds, I'll definitely order again.

Convenience, flavor, shelf life, quantity, and price...a five star product all the way around. More and more I just shop Amazon now, never thought to look here for these but my local warehouse store always had them so I had no need to...until Feb. 2015 when they stopped having them as a product. So, I did what came naturally and checked Amazon...WHAM, there they were. These are pretty much pre-seasoned as is but like others here I toss in some extra to the mix. Dehydrated onion (even at home but will also mix in fresh if I have one already cut open) Garlic powder Fresh cracked pepper Depending on the mood or what else I am making I will sprinkle in a bit of Cajun seasoning, or an Italian seasoning After these has all hydrated back to life, I sprinkle a dash of paprika. Use of REAL butter or vegetable oil is what I use for the browning catalyst, hot griddle to get a bit of crust going and then turn down the heat. A winner every time...note - shelf life is listed as one year, I can never see a carton lasting that long in my house. Cheers.

Finally, you two can sorta make restaurant style hash browns easily in the comfort of your own home. I am a hashbrown snob, I love Waffle House hash browns, but I'll take some IHOP if I have to. These are closer to the IHOP hashbrown and may be the same type of product they use. While the instructions are easy, here's some tips. Use just a little bit less water than it calls for in the directions. This will keep your hashbrowns from being too wet when you got to cook them. Use a large skillet that you can spread them out in. Not only will they cook and crisp faster, but they'll be less likely to burn on the bottom. A little goes a long way. Half a cup is more than enough for one person, way more. Finally, if you are so inclined, I recommend putting a pat of butter on top of them once they are in the pan and sizzling. The secret to restaurant hashbrowns is butter and the high heat of their grills. I hope I can continue to get these on Amazaon without having to buy three or five at a time. I also got a plastic cereal container to put them in and cut out the instructions onad slid them into the container. I recommend these as an easy alternative to fresh potatoes for any meal.

Got to admit I was enchanted by the idea that we could eat hashbrowns on the spur of the moment. Well, you can't, really. There is some advance preparation required. To top that off, though we do love some hashbrowns from time to time, we don't eat them often enough to justify having them sitting in my cupboard in this quantity. There are only two of us now and one of the two of us has very limited ability to digest fats of any kind so frying is not something done in our household very often. I have got to say I am not sorry I bought them regardless. They are good. They do resemble the hashbrowns you enjoy when you eat breakfast at the diner. Too bad they weren't around when we were younger, but it is unlikely that they will make our grocery list anymore. But, I do hope you will be able to enjoy them as they deserve to be enjoyed. I would recommend you give them a try.