Before, I had simply shredded a raw potato, then tried to fry it. Yum, yum, yum! Ever since I discovered this hashbrown making trick…we have the most delicious hashbrowns. Cook until the potatoes are golden brown and slightly crispy. Try not to turn them too much so they don’t get mushy. If the hashbrowns are frozen, you can cook them the same way as if they were not frozen…it will just take a few more minutes.Ĭook them on one side for 4-5 minutes, then turn. I also use quite a bit of sea salt or onion salt. I use a generous amount of butter, because I love the flavor butter gives my taters. I usually cook my hashbrowns in my electric skillet or in a cast iron skillet on the stove. Put the cookie sheet into the freezer for a couple of hours or until the potatoes are frozen, then transfer them into freezer bags to cook up when you’re ready. To freeze them, lay them flat on a parchment paper lined cookie sheet. They shred very easily because they are soft after baking.Īt this point, you can either cook them, or freeze them. Shred your potatoes with a cheese grater. Then feel free to leave them unstabbed.Īllow your baked potatoes to cool. Unless you want a massive potato explosion in your oven. Be sure to stab each potato with a knife before baking so you don’t have a massive potato explosion in your oven. I avoid using aluminum foil if at all possible in baking, so I always just place my scrubbed potatoes into a covered dish and bake them for about 1 1/2 hours at 350°. So let’s get started, shall we? How to Make Frozen Hashbrownsįirst, scrub your potatoes…as many as you want.īake the potatoes. These hashbrowns are so inexpensive, especially when you’ve taken advantage of a good deal on potatoes. Oh, and can you say “inexpensive”? Yes, I thought you could. That way, I’ve preserved some of my good organic potatoes, plus I’ve got EASY hashbrowns ready to pull out and cook up for breakfast or dinner anytime I need them! Remember how I got 50 pounds for such a good price last week? I plan on putting up several pounds of them into the freezer in hashbrown form. Not only does this make delicious homemade hashbrowns, it is a great way to use up an abundance of potatoes before they start sprouting. When my friend Brenda shared this little trick with me…I gave it a try and it WORKS! Then bagged and ready for the customer to oven bake or finish fry.įind tips on preparing in quantity, but also serving right away at All Things Hash Brown Potatoes.I’ve always had a hard time making good homemade hashbrowns. Here is a recipe from one of the food bloggers we work with: DIY Frozen Hash BrownsĬommercially the potatoes are steamed and tumbled to get the skin off, then shredded and blanched in water or oil and then (this is key) individually flash frozen in huge freezers by running the potato pieces thru on a conveyor belt. Homemade Hashbrownsīest way, I think, is going to be to partially cook the shreds, either in the oven or in a little oil, just like blanching fresh potatoes for fries. There are a few people that do latkes by baking the potatoes and letting them cool, putting into the refrigerator and then peeling and shredding but I have never had luck with this as the potatoes are usually too gummy to shred cleanly. Just shredding fresh potatoes and freezing them will be a problem, the cut uncooked potato surfaces exposed to air will oxidize and turn black. I’m not sure you can be successful at doing this… First off the potato has to be cooked.
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