Tater Tot Hash Browns

Here's the easiest hash brown hack I know. Take a bag of frozen tater tots, soften them up, chop them on the griddle and let them fry into one big crispy pancake. You get the crunch of good diner hash browns without shredding or squeezing a single potato.

Soften, chop, leave it alone

Frozen tots straight from the bag are rock hard and won't chop. Two minutes in the microwave softens them enough that your spatula goes right through. Chop them up on an oiled griddle, split them into two piles and season.

Then walk away. Six to eight minutes, no poking, no peeking. The tots press together as they cook and form a crust on the bottom. Flip each pile over in one piece, like a big pancake, and give the other side the same six to eight minutes.

Tip

Add a little more oil when you split them into piles. Tots soak it up, and a dry griddle means spotty browning instead of an even golden crust.

Timing it with the rest of breakfast

These take about fifteen minutes, which is usually longer than the eggs, so start them first. If they finish before everything else, turn off one burner and slide them over. They'll stay hot and crisp.

Everything bagel seasoning is the finishing touch here, but season salt works if that's what you've got. For the from-scratch version, see Fresh Hash Browns from Scratch, or try Golden Breakfast Potatoes for a diced option.