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.

• Ready In: 20 mins
• Serves: 20

Ingredients

• 5  lbs potatoes
•  oil, for coating
•  seasoning salt, to taste

Directions

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.