Frozen Hash Browns Homemade - OAMC

"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."
 
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photo by Beverlee H. photo by Beverlee H.
photo by Beverlee H.
Ready In:
20mins
Ingredients:
3
Serves:
20
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ingredients

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directions

  • Peel and cut potatoes into 1/4 inch dice. I have a bowl of cold water to dunk them into while cutting them.
  • Drain and dry. Since I do so much I have an old bath towel I use in the kitchen for canning and drying food.
  • Put on a cookie sheet in one layer, coat with oil and season with seasoning salt.
  • Bake in 450 degree Fahrenheit oven for 15 to 20 minutes, until tender.
  • Take out of the oven and cool to room temperature.
  • 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.
  • 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.
  • 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.
  • 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.

Questions & Replies

  1. Myabe soak in water with a 1/4 tsp ascorbic acid (citric acid) added?
     
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Reviews

  1. 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.
     
  2. 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!
     
  3. 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
     
  4. Since I'm on my third or fourth go-round with these, I guess it's time to rate them! Simple, inexpensive and they come out better than the ones you buy in a bag at the store. I use whatever I have on hand for seasoning. I just now read the microwave defrosting part - I've not done that at any time, generally just throw them in a pan heated over medium with a little oil.
     
  5. These are great! I did a test batch last night, with just two medium potatoes, and froze them as directed after baking. [They did stick to the baking sheet a little bit, but I just scraped them off and froze the crispy bits along with them]. Today for lunch, I fried them on medium heat in a combo of oil and margarine. So good! They were tender inside and crispy outside. My husband said they're better than the frozen hashbrowns he buys at the grocery store!
     
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RECIPE SUBMITTED BY

My passion is cooking, I have been baking and cooking since I was young. With 2 working parents it was essential. <br> <br>I am trained as a Professional Cook, even have a cooking certificate, lol. The best education I ever got was going to cooking school. <br> <br>I spent 3 years cooking in a gas station restaurant and all was well working there, but my heart still wanted to cook for kids. October 2008 I finally got the job I wanted. I been cooking for the kids for just over a year now and I love every day of it. The kids are great, some frustration, but it is all good, they are so smiley everyday, how could you not like work when you have a bunch of smiling faces looking at you. <br> <br>Another good thing about my job is I get the summers off. I had a pretty good summer, I got to tend to my garden and get a bunch of stuff into the freezers, I was given a second freezer this summer. I have been planning on eating mainly out of the freezers so we can save some extra cash for Christmas. <br> <br>I have plans on finding some nutrition courses that I can do online, just for dabbling in, it would sure help with cooking for the kids. <br> <br>I live with my hubby and 3 kids (11,6,5), and one cat, who is part in-door, out-door. <br> <br>I really want to get back into losing weight this school year, it has been 1 1/2 years since I lost about 15 pounds, I have maintained that loss though. I would still like to lose another 10 pounds.
 
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