Frozen Hash Browns Homemade - OAMC

Total Time
Prep 0 mins
Cook 20 mins

I make these every Fall. (Because that is when my garden is done with for the year.) I have tons of potatoes to use and without a root cellar they need to be used. I have no idea how much I really make. I just do up all the small and ugly ones.


  1. Peel and cut potatoes into 1/4 inch dice. I have a bowl of cold water to dunk them into while cutting them.
  2. Drain and dry. Since I do so much I have an old bath towel I use in the kitchen for canning and drying food.
  3. Put on a cookie sheet in one layer, coat with oil and season with seasoning salt.
  4. Bake in 450 degree Fahrenheit oven for 15 to 20 minutes, until tender.
  5. Take out of the oven and cool to room temperature.
  6. Put into the freezer, either on a cookie sheet or a bowl if you are doing lots. If in a bowl then you will have to stir every couple hours to make sure they don't stick together in one big lump.
  7. When I am pressed for time that day, or too tired, I freeze in a lump. When I want to use them I just take a meat mallet and start pounding away. It helps relieve frustration.
  8. To use I just place a handful per person (for my family it is almost 2 cups) in a micrwaveable container and slightly defrost in the microwave (about 1 minute). Add to a preheated frying pan with oil and cook until well browned and hot. I tried to cook from frozen but I found they seemed to start burning before they were defrosted.
  9. I know some people say not to soak your potatoes because you lose vitamin C but there are so many ways to get that vitamin you really aren't missing out on much.


Most Helpful

THANK YOU! Not only is this a great hash brown recipe ( I love that there's no boiling or grease splattering!) But this answered some questions for me too. I never had frozen hashbrowns, but recently I've found a bunch of recipes that call for them. So I looked at them at the store and they're expensive! I thought " I have potatoes at home, why would I pay that "? However I didn't know if the frozen potatoes were just raw potatoes or if they were pre-cooked, prefried or what. Couldn't find the answer anywhere so came to zaar. Typed in "frozen hash browns" and bingo! I'll definately be useing this again! Didn't have seasoning salt so just used a mish mosh of spices (salt, pepper, onion powder, cayenne and paprika) Turned out great. What a life saver.

Nikoma March 10, 2009

My kids love potatoes for breakfast and I am not a morning person! These are great. I cooked them on parchment paper for no sticking and easy clean up. Thanks for the recipe!

Kate in FL February 12, 2009

Thanks tasb for sharing this great technique. DH got alittle carried away when he planted potatoes this year, I have potatoes coming out of my ears, lol's. Your recipe is just what I was looking for. Made my first batch yesterday and we enjoyed some this morning for breakfast. Absolutely delish. I followed your directions exactly. I zapped a couple of handfuls in the microwave and then browned them up in rendered bacon fat. The addition of your recipe for the potatoes topped off a perfect farmer's breakfast of, our eggs, and our bacon, along with some rye toast. Thanks again, will be my go to for surplus potatoes. Leslie

Nana Chickens August 19, 2007

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