Hashbrowns (OAMC)

Huskergirl's Note:

Hashbrowns in your freezer....shredded, o'briens or country style. Make your own and have them on hand at anytime. Why pay almost $3.00 for a bag of hashbrowns when you can make several bags for about the same cost as one?

• Total Time: 48 mins
• Prep Time: 3 mins
• Cook Time: 45 mins

Ingredients:

Serves: 10

Yield: 1.0 lb bags

• 1 (10 lb) bag russet potatoes
• 2 gallons water
• 2 teaspoons salt

Directions:

1. Boil potatoes insalted water until a fork inserts easily into potato.
2. Drain water and let potatoes cool until you can handle them.
3. Peel potatoes with a spoon.
4. What kind of Hashbrowns do you want, shredded, diced, o'brien, or country style.
5. Shredded -- use a box shredder shredd potatoes.
6. Diced -- dice into size you like ( add onions and green peppers for o'brien).
7. Country style: sliced or chunky cut.
8. after you have made the potatoes into the style of hasbrowns you want.
9. place on a jelly roll pan and place in freezer for a couple of hours, then take out and package into freezer bags. label and place back into freezer until needed. Use as you would any hashbrowns, in casseroles or just as a side dish.
10. I use my kitchen scale to weigh out my bags into 1 lb bags.