Hash Brown Potatoes

Store frozen hash browns in the freezer in their original packaging or an airtight container. Thawed hash browns in the fridge should be used within 3 days. Do not refreeze after thawing.

Cook from frozen—no need to thaw. This helps them stay crispy.

Press down gently with a spatula while frying to encourage browning and crisping.

Use medium-high heat and enough oil or butter to prevent sticking.

Season generously after cooking, not before, so salt doesn't draw out moisture.

For extra crispy results, cook in a cast-iron skillet or well-seasoned non-stick pan.

Cooking on heat that's too low, which leads to soggy rather than crispy potatoes.

Moving them around too much in the pan—resist the urge to stir constantly.

Thawing before cooking, which allows moisture to escape and makes them less crispy.

Not using enough fat, resulting in a dry, burned texture.

Seasoning too early, which can make them watery.