Trader Joe’s frozen hash brown patties are a grocery-list regular for me: Just pop them in the oven (or the air fryer for crispy results in minutes) and they’re ready to be dunked in a mountain of ketchup.
But when paging through the brand-new ATK Kids cookbook, The Complete Cookbook for Teen Chefs, I stopped dead in my tracks mid–breakfast chapter. Why? These hash browns. I mean, just look at all those crispy, craggy bits! Preshaped hash browns just don’t have that going for them. What’s the secret?