Hashbrowns have long been the golden, crispy cornerstone of foodservice breakfast plates—a side dish considered by many as fundamental to the perfect morning meal. But why limit the potential of their craveable, comforting appeal to the side dish? Or even to breakfast? Hashbrowns present a consummate opportunity for forward-thinking chefs and menu strategists to harness their popularity and explore inventive ways to integrate them across menus.

Whether as a hearty base for creative appetizers, a unique twist in both handhelds and entrées, a crispy addition to savory bowls or a starring role at breakfast, versatile hashbrowns are more than ready for a little reinvention.

Not to be confused with home fries (which feature diced, cubed or chunked potatoes typically fried with onions and peppers), hashbrowns are all potato, usually shredded, fried to a gently crispy exterior with a tender interior. Hashbrowns are beloved for their rich, savory flavor, combining the earthy notes of potatoes with the warm, buttery essence of their cooking medium and a subtle sweetness. Whether seasoned simply with salt or punched up with spices like garlic and onion powder, hashbrowns are deeply satisfying as the ultimate comfort food.

Hashbrowns will bring all these attributes to a broad range of new recipes and fresh translations that invigorate menu mainstays—and they’ll deliver a high ranking on the craveability meter from the get-go. To begin, let’s not stray too far from their most familiar daypart: breakfast. Paul Rockwell, CEC, CFS, corporate chef, Basic American Foods, offers some inspiration-starters.

• Hashbrowns can serve as the foundation of a breakfast bowl built with traditional breakfast items (eggs, sausage, veggies) or ingredients that convey a particular flavor profile, such as a Southwest bowl (black beans, avocado, salsa) or a Korean-inspired bowl (kimchi, scallions, soft-boiled egg, gochujang). Or instead of using them as the base, place hashbrowns on top as a crowning touch.
• “Handheld breakfast items will gain texture, flavor and appeal with the addition of hashbrowns,” says Rockwell. Add them to breakfast burritos, tortas and biscuits.
• Want to go bigger and bolder? He suggests infusing dehydrated hashbrowns with hot sauce or another bold liquid to take a breakfast build in an unexpected direction.
• Replace waffle batter with hashbrowns, onions, bacon and cheddar cheese for a signature savory take on this brunchtime favorite.
• Use hashbrowns to line mini cast-iron skillets, forming a crust to contain personal-size quiches made with eggs, bacon, caramelized onions and sharp cheddar.

Tap the versatility of hashbrowns to make them a surprise ingredient in favorite formats.

Many of the hashbrown-boosted bowls and handhelds that work at breakfast are also good options for lunch. “Lunch menus are a great playground for hashbrowns,” says Rockwell. Hashbrowns can represent a buzzworthy point of differentiation in something like a grilled cheese. “It’s a nice upsell,” he notes. Other ideas include:

• Add barbecue-infused hashbrowns to a burger.
• Incorporate herb-seasoned hashbrowns into a club sandwich.
• Infuse hashbrowns with Thai curry and “You have created a bold, flavorful base for a Southeast Asian-inspired lunch bowl.”
• Sautéing them with onions, mushrooms and roasted garlic will make hashbrowns the perfect foundation for a farmers’ market-style bowl layered with seasonal vegetables and tangy goat cheese
• Cook them loose and extra crispy to produce a salad topper with a perfect bit of crunch.

As the clock ticks on to the evening, consider hashbrowns for a host of appetizers, as well as entrées and sides. Here are some ideas to consider:

• Use hashbrowns as a crunchy, gluten-free coating for fried chicken tenders, served up with a dipping sauce for a shareable appetizer.
• Create bite-sized hashbrown morsels filled with Parmesan and chives and served with an herby sauce for dipping. Explore other flavors by switching cheeses, seasonings and sauces.
• Fill pie crusts with rotisserie chicken, vegetables and a “hashbrown gravy” for a luscious, full-bodied pot pie.
• To create Texas barbecue tacos, layer sliced brisket, pickled jalapeños and crispy hashbrowns in a tortilla and top with a drizzle of barbecue sauce.
• A loaded hashbrown stack with sautéed peppers, onions and smoked Gouda provides a uniquely decadent side to a grilled steak, suggests Rockwell.

Reimagine the conventional quiche by using Golden Grill^® Seasoned Hashbrowns to create a delicious crust. It’s the perfect complement to a filling of crispy bacon, caramelized onions, eggs and sharp cheddar cheese in this breakfast or lunch Hashbrown Quiche.

DEYHYDRATED POTATOES DELIVER MORE

The impressive culinary versatility of hashbrowns is well matched by their simple preparation in foodservice kitchens. This is especially true of dehydrated hashbrowns, which also offer greater quality and consistency. Chefs who aren’t taking advantage of dehydrated potatoes may not be making the best choice for their operation, their customers or their bottom line.

“Dehydrated potato products have generally taken a back seat in the culinary world,” says Rockwell. While the same fate hasn’t befallen other dried products, like pastas, beans and seasonings, there are certain myths and misperceptions that continue to persist about dehydrated potatoes.

“As a professional chef, I once shared the common skepticism toward dehydrated potatoes,” Rockwell admits. “But since working with them extensively, I’ve come to appreciate their advantages, including faster cook times and higher yields.”

The chef came to believe in the value of shelf-stable potatoes thanks to his culinary experiences with the Golden Grill^® line of hashbrowns from Basic American Foods, where he serves as corporate chef. “High-quality shelf-stable hashbrowns like ours are made from 100 percent real potatoes, carefully dried to extend shelf life, reduce waste and deliver consistent performance—without compromising taste or quality,” says Rockwell.

There are three primary hashbrown varieties in the Golden Grill^® line:

• Russet Hashbrowns—hearty shreds made from fully cooked russet potatoes with a fresh-cut taste and texture in a loose-shred format.
• Seasoned Hashbrowns—a fully cooked blend of shredded and specially combined seasoned potatoes that can be served in a loose shred or a patty format.
• Redi-Shred^® Hashbrowns—classic hashbrown patties with a soft texture made from fully cooked potatoes that are specially combined and dried.

Basic American Foods confidently encourages foodservice chefs to fire up the grill and cook their current house hashbrowns alongside shelf-stable Golden Grill^® varieties to see and taste for themselves. Proprietary customer research affirms that the vast majority of operators (96 percent) who try Basic American Foods’ shelf-stable products are “extremely or very satisfied.” (Basic American Foods Operator Attitude & Usage Study, April 2024)

But some chefs may need more convincing to even consider a taste-test. As a result, Rockwell is ready to do a little mythbusting. “There’s an unfounded assumption that longer shelf life only comes with heavy processing or unnatural ingredients,” he notes. “The reality is that many dehydrated potato products are completely free of preservatives, as well as artificial flavors and colors. They are simply shelf stable through dehydration.”

Another myth without merit is that dehydrated potatoes are not “real” potatoes. “Of course they’re real,” says Rockwell. Shelf-stable Golden Grill^® hashbrowns are made in the U.S. with 100 percent U.S.-grown potatoes. “They simply have been dried through, in our case, a proprietary process that maintains the integrity of the potato, providing greater consistency in taste and texture once rehydrated and cooked.”

GOLDEN OPPORTUNITIES

The reasons to believe in the value of dehydrated potatoes far outweigh outdated biases. It begins, of course, with flavor. Unlike frozen or refrigerated forms, dehydrated hashbrowns offer chefs another means of adding layers of flavor during the refresh process, notes Rockwell. “As chefs, we don’t have to use only water to refresh potatoes. Virtually any liquid will do the trick, from chicken stock to hot sauce—and suddenly, a whole other avenue to deliver flavor opens up.”

Refreshed hashbrowns cook quickly on the grill, producing the coveted golden brown color and crispy-but-not-too-crispy texture that reveals a tender bite within. They’re exactly what your customers seek—every time. “After cooking with all hashbrown formats side by side for years, nothing compares to shelf stable,” declares Rockwell. “When it comes to quality and consistency dehydrated hashbrowns truly stand out as the superior choice.”

Basic American Foods Golden Grill^® hashbrowns also offer a number of operational advantages.

• They cook up to three times faster than frozen options and twice as fast as refrigerated products.
• There is more yield and less waste; operators can make up to three times more hashbrowns from each case.
• They require less overall storage space, and none in the premium real estate of your cooler or freezer.

With Golden Grill^®, you also get the power of a legacy brand—one that is preferred by high-volume foodservice operations. Basic American Foods is the most-used dehydrated hashbrown among large (250-plus units) commercial chains. “At Basic American Foods, we’ve been crafting reliable foods since 1933. From the fields where our potatoes start to the hands that turn them into food people count on, we’re all about quality, reliability and care every step of the way,” says Rockwell.

The game has changed when it comes to dehydrated potatoes. Once the humble hero of camping trips, dorm rooms, and bachelor pad pantries, they have evolved into versatile, high-quality ingredients trusted in professional kitchens. Hashbrowns, too, are ready to break out beyond expectations. Look to them as a new high-impact ingredient that can anchor flavor-forward modern applications with innate customer appeal.

Hash it out on your own grill. Click here to receive a free sample of Golden Grill^® Hashbrowns to test and taste the advantages for yourself.