Prep 15 mins
Cook 20 mins
These hash browns can be made just a day ahead, or frozen for future use.
- 6 medium potatoes
- water, to cover
- 1 -2 tablespoon butter or 1 -2 tablespoon margarine
- salt, to taste
- pepper, to taste
- Peel potatoes if desired. Cut in half and place in large pot. Cover with cold water.
- Bring water to a boil and cook until potatoes are just tender (about 10 minutes). Drain.
- Place potatoes in large bowl and cover with cold water. Place in fridge over night.
- Drain potatoes. Shred with hand grater or food processor.
- To cook right away: Heat frying pan over medium-high heat. Add butter or margarine. Place shredded potatoes in pan. Cook for approximately 5-7 minutes or until bottom is browned. Flip potatoes and cook until browned. Season with salt and pepper.
- To freeze: Spray freezer-safe container with cooking spray (I use a plastic ice cream tub). Place a layer waxed paper in the bottom and spray w/ cooking spray. Place a layer of potatoes in container (enough for 1 meal). Place another piece of waxed paper on top of potatoes and spray with cooking spray. Continue layering in this way until all potatoes are used. Freeze until ready to use. Cook as directed above (will take longer).
My experience was different from some other postings. I used Russets, none smaller than my little girly hand. I doubled the recipe, used no butter, pepper or salt. I refrigerated overnight as directed. I did cook for 20 minutes instead of 10 as they were still uncooked in middle after 10 minutes. When I grated them the next day, they did great. As I grated, the potato peels ended up not grating so by the time I grated each half, I had the peel in my hand. Unexpected surprise. Only thing I did different the 2nd time was adding lots of salt while cooking- estimated at 1/4 cup kosher salt per large pot of potatoes. These hashbrowns are great to have on hand. Perfect for a quick side dish, added to a can creamed soup, or as breakfast with an egg on top. One last note, I think soaking them overnight must do something for easy grating so I wouldn't skip that step. I froze all mine individually on flat mounds between parchment paper, then bagged in freezer safe bag once frozen.
Just like the frozen hash browns, but much cheaper. I ate some of these the day I finished them, and also after freezing. I did defrost mine instead of cooking from frozen, but they were perfect both times. Thanks for this money saver!
Haven't tried this recipe yet, but I thought I'd just point out (given Bake-A-Holic's comment) that some potatoes hold their shape when cooked and others don't. Baking/russet potatoes would be bad for something like this. Where as red potatoes or gold potatoes would work much better. Also you've got to keep an eye on your boiling potatoes! I'll be giving this a try soon and be back!