Easy To Make Frozen Hash Browns

      I used to love those frozen hash browns from the store.  It seemed to make breakfast a bit easier.  But the truth is, comparing the cost to a bag of potatoes,  it loses.  That's why I needed to know how to prepare these and keep those handy bags of shredded potatoes for a busy day. 
     Hash browns can have so many different meanings depending on who you talk to and where they are from.  Our family likes them any which way, whether they are diced, shredded, or filled with corned beef.  I decided for plain simple shredded hash browns for my freezer.  I do it a bit backwards and will explain that, but not sure if I can explain why.

First I peel my potatoes, or not, it's really up to you.  If they are perfect fresh potatoes there really is no need to peel them.  I then feed them into my food processor to grate them.  They can be grated using a hand grater, although that will take a little bit longer. 

When they are grated they should look like this.      

I then dump them into a bowl of cold water since shredded hash browns can turn brown very quickly.  I don't like when they do that.





Then using a slotted spoon, or drain them in a colander, put them into a pot of boiling water.  Boil them for about three minutes, no more than five or you will have mush.  Or rather, mashed potatoes for your next meal.  Pull them out, placing them into a bowl of cold water, or a colander and rinsing with cold water. (Did you notice how I put the proper way and the lazier way?)  Yeah, I use the rinsing method.  Either way, I let them sit in the colander for a short time to drain, shaking them a little to get them somewhat dry. 

  I then load them onto my trays as flat as possible kind of pushing them together to get rectangular flat shapes.  You can choose to keep them looser, and you can also use waxed paper on your tray. They don't seem to stick to my tray.  Then I load both my trays onto the shelf closest to the ice dispenser/bin so they will freeze as quick as possible.  When they are frozen I break them in half or quarters and put them into a gallon size freezer bag. 

When it's time to cook them, I preheat my cast iron or stainless frying pan for a minute or two.  I then add my expeller pressed coconut oil and sometimes I add in a few onions.  I then throw the amount I want into the pan and spice it up.  Salt and pepper is an easy one, but sometimes I like a bit of dill.  I let them fry until brown and then flip them over and brown the other side.  With a couple of eggs on the side and bacon or sausage it makes a great brunch.                                                                                                            

Now I'll explain what I do differently from some of the other recipes.  They cook the potatoes first, then they shred them.  I'll be trying that sometime soon.  I'm sure it makes it easier so you aren't trying to drain or scoop out a bunch of shredded potatoes.  It does make sense totally, but if you've ever seen me make potato salad you would understand why I do it this way.  

Another thing, is some people prefer to cook the potatoes all the way, which is fine.  Some prefer to blanch, or heat through enough to stop those enzymes from turning the potatoes brown, which is what I do.  It's just a personal choice and either way you will have a handy food for breakfast or breakfast for dinner.

        

Spuds Are Tasty

        Now that I have a large gallon size bag of frozen diced potatoes, it's time to do some other things with all those extra potatoes.  I filled a large casserole dish with the rest of the diced potatoes.  I didn't use a recipe.  Sometimes I just like to just see what happens.  If your new at cooking, or haven't had much practice with this type of dish then I advise you to use a recipe at least the first time around so you understand the basic procedures of whatever you are cooking.  It's good to know cooking times, temperatures, which spices work together and things of that nature.

    Unless your like me and just throw in what sounds or smells good. 

  

For my oven potatoes this time, I started with the diced potatoes.  Then I added oil and mixed it around to  distribute it.  For oil I used expeller pressed coconut oil, but feel free to use butter or the oil of your choice. 

I tossed in some of those onions I had in the freezer all chopped and ready.  Any kind of onion will work, and if you wish to saute' it first that makes it taste great.  I then added some celtic sea salt, pepper, parsley, garlic, cilantro, frozen basil cubes, dulse granules,  and a mixed seasoning.  This is where you can add whatever spices that you like.  Just be careful not to add too much.  Paprika, chili powder, lemon zest would also taste good.  Even just salt and pepper would be fine for this. 

   Then pop it into the oven, I like to cook it at around 350 degrees in my oven.  I like for the potatoes to cook on the inside and then start to get brown slowly.  I usually stir it after about 15 minutes or so to redistribute and check them.  If they start getting a bit soft to stir, they are done.  Or, you can do what I do, jack up the temperature on the oven and get the outside a little more golden brown.

   I was going to show you how delicious these looked when they were done.  You'll just have to take my word for it.  You see, I kept the camera handy so I could remember, but when I pulled the potatoes out of the oven we all converged on them and ate them, and well, it wasn't until later I spotted the camera just waiting for me.  I'll have to work harder at not eating until I get the picture, or at least get a picture of us eating it. 

   There are a ton of variations of oven browned, everyone I'm sure has their favorites.  I sometimes add milk, butter and flour along with the spices to make a creamy casserole.  Throw in some cheese to make it au gratin style.  Add meat and vegetables to make it a complete meal.  That's one of my favorites.  If the casserole is delicious, and you happen to have any leftover, freeze it for an easy reheat meal. 

     Don't forget, cooked potatoes can be frozen, and heat up quite well later.  I first started with mashed potatoes.  It was by accident, or rather, give a man a potato peeler and he just doesn't know when to stop.  So, next time you find good deals on potatoes, stock up on a few bags and start your freezer food collection. 

What Do You Do With Your Potatoes?

     We've love potatoes in this house, just about any way you can fix them.  Or as my husband would say, he's never met a potato he didn't like. 
 

 I found a good deal on potatoes, not great, since it's not potato season.  They were almost past expiration so we needed to use them as soon as possible.

 I didn't even bother to put them away, just dumped them all into the sink and began the peeling process while pondering what exactly I was going to do with all of them.
  

 After the potatoes were peeled and diced I put them into a bowl of cold water to keep them from turning brown.  I decided I would freeze a few batches for one of those busy days. 
    



To do this, I simply boil water, drop the diced potatoes in there for about three minutes.  The main goal is to heat the potatoes through so they don't turn brown.  I then plunge them into cold water, or if I'm lazy, I just throw them into my colander and rinse with cool water and drain. 



Once cool, I put them onto a tray and freeze them.  Try not to pile them too high, like the picture.  A single layer is best, and I try to do that as much as I can. 

Once they are frozen, put them into a freezer bag and that's it. You now have diced potatoes, peeled and ready for a busy day.  Don't forget to put the bag into the freezer.  Label and date the bag also.  Of course it's obvious that it's diced potatoes, but if you decide to add onions or spices you could put that on the label.





What can you do with diced peeled potatoes?   Use them as you would have if you had just peeled them.  They can be boiled, boiled and mashed, fried up or used in soups and casseroles. 


Best Potato Recipes/Freezing Potatoes

Aggie Horticulture   This site uses the blanching method, which is what I do.