This leading purveyor of potato products supplies some of the most famous fried potatoes in the country. Here's what's cooking.
More Than 730,000 Pounds of Popular Hash Browns Recalled
Published on May 03, 2025
Going out to breakfast is one of life’s simple pleasures, but a Friday FDA report reveals customers may have had a less-than-delightful experience from restaurant hashbrown patties.
The report seems to make it clear that this “ongoing” recall first initiated on April 19 affects foodservice accounts, meaning restaurants and possible other food service retailers, of Lamb Weston Inc. Notably, in October 2024 CNN reported that McDonald’s is Lamb Weston’s largest account for french fries. That same month, TODAY.com reported that the company also supplies to such chains as Wendy’s, Taco Bell, Burger King, Popeye’s and Pizza Hut. From the report, it’s not clear whether this event impacts product at any of these brands.
The recall is said to affect 730,821 total pounds, or 34,801 six, 3.5-pound cases, of oval-shaped hashbrown patties. The report notes the product was distributed in Arizona, Hawaii, Japan, Kuwait, Taiwan, and the United Arab Emirates.
The reason for the recall is that “Approximately 1 [millimeter] to 8 [millimeter] sized pieces of foreign material (plastic) found in product.” It’s said the company has notified or is notifying customers of the issue via at least two of the following methods: Email, Fax, Letter, Press Release, Telephone, Visit.
GTIN (“global trade item number”) codes are listed as the following, while “best by” dates run through 2025 and 2026:
10044979923813
50195500004896
10044979923820
10044979922687
Other identifying details are available in the report link above.
While the Lamb Weston recalling location appears to be based in Washington state, the company’s site says it’s headquartered in Idaho as “one of the world’s largest producers and processors of frozen french fries, waffle fries, and other frozen potato products.” Finance outlets have reported on the company’s relative volatility in a market subject to consumers’ evolving dining preferences and nutrition consciousness.
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