At a recent American Culinary Federation regional conference, chefs participated in hands-on culinary workshops that challenged them to use speed-scratch foods to build signature menu items. In one of these, sponsor Basic American Foods provided convenience hash browns and mashed potatoes as well as a wide selection of "mix-in" ingredients for them to work with.

While flavor-enhanced mashed potatoes have become a menu staple, hashbrowns have generally been served au naturel. Well, no more! Below are some creative ideas to jazz up hashbrowns and increase their value as a side.

ACF Chef ideas for hashbrown mix-ins:

• Sauerkraut, caraway seeds and tarragon
• Caramelized onion, sausage and garlic
• Apple and onion
• Dill, cider vinegar and crab (infuse vinegar with dill)
• Mix shreds with mashed, shape into a nest and grill with flavored oil. Garnish with sour cream and chives

Center-of-the-plate pairings with hashbrowns:

Chicken Breast-flavor hashbrowns with one or more of these: sundried tomatoes, rosemary, bacon, pistachios, crushed garlic, chives or caramelized onions

Fresh Ahi Tuna - smoked salmon, wasabi, chives

Lamb Chops - flavor hashbrowns with blue cheese, artichokes, or caramelized onion.

Medallions of Veal - artichoke, pepperoni or Italian sausage, or Gorgonzola (blue) cheese.

Beef* (steak, roast) - blue cheese, roasted garlic and rosemary; hot pepper cheese and avocado; caramelized onion, diced tomato and capers.

*Editor suggestion