14 Things You'd Never Think To Do With Hashbrowns

Hashbrowns are the ultimate food. While this might sound like an over-the-top description, think about it for a sec. Grated potato, fried up so the outside gets crispy and the interior stays soft, seasoned to perfection, and served at any time of the day? Does it get any better than that?

This happens to be an obviously popular opinion. Hashbrowns are a perennial staple in kitchens and at fast food joints alike. And at places like McDonald's, which a lot of people think serves up the best fast food hashbrowns, they're commonly enjoyed not just as a side, but as a food in their own right.

But while hashbrowns are eminently enjoyable with a simple dipping sauce, in all their crunchy, fluffy goodness, they're also seriously versatile. They not only go with more meals than you care to name, but they can also be incorporated into dishes, or subbed in for other ingredients, in innovative ways. And, for the love of all things hashbrowns, it's time to share those secrets with the wider world. Let's take a look at all the wild and wonderful things you can do with your hashbrowns.

Second only to many people's love of hashbrowns is their love of bread. Both of these foods are supremely satisfying carbs and can be used as a vehicle for a wide variety of dishes. And pleasingly, they can be swapped out for one another with remarkable ease, including in ways you may not expect.

That's why, for a next-level brunch sandwich, you should try using hashbrowns instead of bread. In fact, Cedars Restaurant and Lounge, a Ferndale, Washington eatery, has perfected its hashbrown-based sandwich. They nestle crunchy bacon pieces, melty cheeses, and zingy green onions between two crispy hashbrowns slathered with sour cream.

And, if you want to emulate the dish at home, it's pretty easy. Just grab two hashbrowns, and place whatever you like between them. To ensure that you're getting the best surface area from your sandwich, you might want to use defrosted or freshly-made hashbrowns, and press them down slightly before frying. This will flatten them, giving you more space to place all of that breakfast goodness. Avocados, sausage, various sauces — even another hashbrown can go inside if you're feeling particularly indulgent. Just make sure you keep those napkins handy.

Hashbrowns are well-known for their crispy, salty, fairly mellow taste, which makes them a perfect accompaniment to bolder foods. One thing they're not especially known for, though, is their spice levels. But if you're not adding spice, you've been making hashbrowns wrong.

Adding a little bit of heat to your hashbrowns can give them a robust flavor profile in their own right. Remember that this spice doesn't necessarily need to be a heat that'll blow your head off. Even a slightly gentle spice, such as that provided by paprika, will give your hashbrowns a little bit of distinction. If you want a little bit more fire, try using hot or Hungarian paprika, which provides more heat.

And, if you're in the mood to make things seriously firey, add some cayenne pepper, which makes delightfully spicy hashbrowns. Cayenne provides way more intense heat, which pairs well with the gentler, neutral flavors of potato, and makes your hashbrowns more interesting. Adding in additional spice sources, like red pepper flakes and chili powder, further lifts the hashbrowns, and the addition of vegetables provides further flavor.

If you own a panini press, how often do you actually use it? It's likely not often enough and you might find that it never leaves the back of your cupboard. But once you've tasted what it does to hashbrowns, you might never put it away again.

The reason why you should make hashbrowns in a panini press all comes down to that all-important crisp. When you cook a hashbrown in a pan, there's always one side that's not in contact with the hot skillet. And, although you may flip as though your life depends on it, this can result in an unevenness of cooking, and things not getting as crispy as you like. A panini press, though, applies constant heat to both sides of the hashbrown, meaning that it crisps up all over. It's simple to make a hashbrown in a panini press, too. All you need to do is put some grated russet potato directly into the press, push the two sides together, and allow it to cook until golden. You may also want to lightly oil each of its panels, to ensure that no potato gets stuck to them.

Whoever it was at Taco Bell that invented the Crunchwrap Supreme deserves a lifetime of happiness. A heavy hitter on the restaurant chain's menu, the Crunchwrap Supreme combines seasoned beef, fresh vegetables, and additional toppings in a wrap, folded up with a tostada inside. The combination of crunch and softness it produces is pretty hard to beat.

Unless you put a hashbrown in, that is. The folks at Taco Bell latched on to the dish's popularity and launched a breakfast deal that includes a hashbrown-containing Breakfast Crunchwrap. This spin on their classic Crunchwrap Supreme piles eggs, cheese, sausage, bacon, or steak into a folded tortilla, alongside a crispy hashbrown. As a bonus, a hashbrown also comes alongside the Crunchwrap, too.

The good thing, though, is that you don't have to trek down to Taco Bell to enjoy this — you can make it at home. Grab a tortilla, and load all of your favorite breakfast foods inside of it, topped with a cooked, crispy hashbrown, and any sauces you desire. Then, fold it up, creating an octagonal shape, and then finish it off by toasting it in a frying pan.

British cuisine has a pretty good track record when it comes to pastries and pies, and shepherd's pie stands tall amongst them. The traditional meal, which is often cooked in a deep-sided casserole dish or loaf tin, may look simple, but it relies on having all its elements just right. Alongside the rich meat filling, usually made with ground lamb, shepherd's pie also often contains carrots, peas, onion, and seasonings. And it's all topped off with a crown of mashed potato, which then crisps up when it's baked.

But here's where things can start to get a little interesting. If you're getting a little bit bored of always putting mashed potatoes on top of your shepherd's pie, try swapping them out for hashbrowns. The benefit of using hashbrowns instead of mashed potatoes is that you can make things even more crispy. All you have to do is assemble your shepherd's pie as normal, and sprinkle your shredded potatoes on top. Then, bake as you normally would. Bear in mind that this may produce a slightly different result from what you're used to, though, and may make things slightly more crunchy.

In the battle of waffles vs. hashbrowns as the ultimate breakfast food, it's hard to figure out which comes on top. Both are superb breakfast staples, both come with a serious crunch, and both are totally delicious. Where waffles kind of win out, though, is in their shape. The grid-like pattern has a visual appeal that some hashbrowns just can't match.

Until now, that is. To get the best of both worlds, you can make hashbrowns in your waffle iron. This helps to create even more surface area on the shredded potatoes. Of course, this means that you'll get even more crispiness, as well as some interesting nooks and crannies for all of that delicious food you're putting on top. The inside of the hashbrown, meanwhile, will stay soft and pillowy. To do this, spray your waffle iron with cooking oil, and spoon in your hashbrown mixture. Close it, and allow the hashbrown to cook for 4-5 minutes, checking it a few times to ensure that it doesn't burn.

There are few people out there who don't like buffalo sauce. The quintessential flavor of a football game, the delectable combination of Frank's RedHot Sauce and butter is what makes buffalo wings so darn tasty. But as far as condiments go, buffalo sauce is kinda being sold short. How often do you see it in other foods? Probably not as often as you'd like, right?

That's why this mash-up of hashbrowns and buffalo sauce will be music to your ears — and your belly. Buffalo chicken casserole combines the classic flavors of buffalo chicken with cheese, ranch, and hashbrowns, to make a hearty game-day meal you'll want over and over again. Plus, making it is a breeze. Simply combine hashbrowns with shredded cheese, ranch dressing, and some cream of chicken soup. Put it all in a casserole dish, and then top it with a mix of shredded chicken and buffalo sauce. Sprinkle the whole thing with some crumbled Ritz crackers, spray on cooking spray or butter, and then bake. Serve it with crackers, hunks of bread, or on its own.

Hashbrowns and soup may not be the most natural combination at first glance, but when you try it, you won't go back. Potatoes, like other vegetables, are commonplace in soup. Potato soup can serve as a base for other flavors, or just be enjoyed on its own. The starch of the cooked potatoes imbues the soup with silkiness and depth, making it creamy, rich, and satisfying.

And using prepared hashbrowns is an easy way to cut out the tedious peeling and chopping required for many potato-based soups. You can make a creamy potato and corn soup, for example, by pouring frozen hashbrowns, corn kernels, chicken stock, and cheese into a slow cooker, setting the timer, and waiting. It doesn't get much simpler than that.

As much as possible, though, try to pick out hashbrown brands that are made with Yukon Gold or Russet potatoes. As a potato variety, Yukon Gold has a particularly buttery taste and will make your soup taste even more luxurious. Russet potatoes, meanwhile, are amongst the starchiest out there and can provide density and smoothness. Throwing in hashbrowns made from most types of potatoes, though, will do the trick.

What do you like to put inside your burger? Are you a classic, cheese, and tomato kind of person, or do you like to go wild with toppings? If you're in the latter camp, then you might like this next one. To make a burger with an early-morning twist, but a hashbrown on top of your burger patty. That's what the McDonald's Big Brekkie Burger does, creating a breakfast burger by placing eggs, a hashbrown, and cheese atop an all-beef patty.

This hashbrown provides more than just an explosion of breakfasty carbs inside your mouth. If cooked to a certain level, it can also give an element of crispiness to the burger that may otherwise be hard to achieve. Luckily, this is also pretty easy to copy at home. Just grab a hashbrown from the freezer, and put it in the oven to cook, while you grill a beef patty. Fry an egg, shred some cheese, and then assemble the whole thing between two sesame seed buns. Top with barbeque sauce, or any condiment of your choice, and enjoy a satisfying breakfast that will fuel your day.

Once upon a time, pizza bases were made of dough and dough alone. But the world has changed. Nowadays, pizza bases can be made of anything from cauliflower crust to quinoa flour pita bread, and each variation offers a different culinary experience.

And that's where hashbrowns come in. Hashbrowns make a lot of sense to use as a pizza base when you think about it. They're carby, robust, and can get monumentally crispy – what's not to love? And for the best hashbrown pizza out there, try doing what LA-based restaurant Koreatown Pizza Co. does, making a pizza with a hashbrown base. The pizzeria takes a large, thin hashbrown, with eggs and breakfast meat for a satisfying morning time meal. But hashbrown crusts aren't just for breakfast pizza. The spot also offers a Surf and Turf pie with beef and shrimp for meat lovers. Or, try out the menu's unique Sweet and Savory option featuring pineapple and sweet potato — that's right, double potatoes!

If you want to try this at home, feel the freedom and play with your toppings to make a custom pizza all your own. To achieve maximum crunch from your hashbrown, you'll want to make sure it's cooked or nearly cooked before adding your selected toppings. Doing this will ensure that each bite has crispness. If you're after a slightly softer crust, though, you can cook it to your desired consistency, before topping it and finishing it under the grill.

When hashbrowns are cooked right, they're delicious beyond compare. But as with other potato dishes, much of the joy of hashbrowns comes from an adequate level of seasoning. And it's important to remember that this doesn't have to just be salt and pepper. With a few choice herbs, you can bring a brand-new flavor profile to your hashbrowns.

That's part of the reason why Dunkin's hashbrowns are so delicious. As well as having garlic and onion powder in their recipe, Dunkin's also puts some parsley in their fried potato pieces. The parsley serves to cut through any potential heaviness in the hashbrowns, making them feel both light and satisfying. A further herbal hit is provided through the inclusion of sage. While the flavor of sage is often reserved for seasonal dishes, here, it provides gentle warmth and mellowness.

If you're making your hashbrowns at home, though, you can add in any herbs you wish. To make hashbrowns that emulate roast potatoes, try sprinkling in some rosemary. Using dill can also supply your potatoes with a slight aniseed taste, alongside gentle floral notes. Whatever you opt for, if using fresh herbs, make sure you're chopping them up finely. That way, you won't end up with a huge chunk of leaves in your mouth.

Whether you're one of the 6% of the American population who are gluten intolerant (per the Cleveland Clinic) or just fancy a change to your diet, there's never been a better time to go gluten-free. Every day more and more products specifically designed for individuals avoiding gluten enter the market. And while some of them, like gluten-free burger buns, can be pretty good, you may also want to rustle up your own at home.

So, instead of heading out to scour the gluten-free aisles, stick to something that's just as satisfying: Potatoes. A hashbrown bun is super-easy to prep, and uses, as you might expect, hashbrowns as the primary ingredient. All you have to do is form some hashbrown patties on a baking sheet, mixing in some white bean purée and gluten-free oats to bind them together. Spray them with oil, and then bake for roughly 40 minutes in a 400-degree oven until they're crisp and delicious. Then, take your favorite burger fillings, and start stacking. 

If you're catering to a large group, casseroles are the way to go. The ease of throwing a load of ingredients into a dish, placing it in the oven, and walking away can't be overstated. But while you may have a tried-and-tested casserole recipe, it's always good to mix things up. And hashbrowns could be the change you need.

Hashbrowns are the star ingredient in the bestselling Cracker Barrel menu item, their hashbrown casserole. The dish is a combination of hashbrowns, cheese, and a few other choice ingredients, baked in an oven and served hot. The hashbrowns in the dish provide a carbohydrate element, with the whole casserole turning into a bubbling, golden-brown delight. No wonder everyone loves it.

And this hashbrown casserole is pleasingly easy to copy at home. To make a cheesy hashbrown casserole, combine frozen shredded hashbrowns, Colby jack and cheddar cheese, an onion, and some condensed chicken soup in a casserole dish. Season, and bake for roughly 40 minutes, until the mixture is golden on top and cooked through. Adding in butter will make it even more luxurious, and complement the hashbrown flavor.

Hashbrowns are one of those food items that can be cooked in a huge number of ways. Whether you're baking them, air-frying them, or putting them in your waffle iron, they're always going to come out delicious.

But if you're the type of person who needs their hashbrowns right away (which is totally understandable), here's a nifty trick to cook them. For frozen hashbrowns, you can just put them in your toaster, explains the Foods Guy. Hashbrowns cook up quickly in a toaster thanks to the even heat on each side of the potato patty, and usefully, you don't need any added oil.

It's important to monitor them during cooking, though. Just like toast, even a little bit too long in a toaster can cause hashbrowns to burn and become inedible, setting off your fire alarm in the process. It's also worth noting that many frozen hashbrown brands have added fat, which can drip during cooking. So, ensure you're removing your toaster's crumb tray and cleaning it after each batch of hashbrowns is cooked.