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.
My Private Note
- 1Peel and cut potatoes into 1/4 inch dice. I have a bowl of cold water to dunk them into while cutting them.
- 2Drain and dry. Since I do so much I have an old bath towel I use in the kitchen for canning and drying food.
- 3Put on a cookie sheet in one layer, coat with oil and season with seasoning salt.
- 4Bake in 450 degree Fahrenheit oven for 15 to 20 minutes, until tender.
- 5Take out of the oven and cool to room temperature.
- 6Put 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.
- 7When 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.
- 8To 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.
- 9I 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.
Browse Our Top Breakfast Recipes
Nutritional Facts for Frozen Hash Browns Homemade - OAMC
Serving Size: 1 (113 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 87.4
- Calories from Fat 0
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 6.8 mg
- Total Carbohydrate 19.8 g
- Dietary Fiber 2.5 g
- Sugars 0.8 g
- Protein 2.2 g