How To Make Your Own Frozen Hash Browns Recipes

FROZEN HASH BROWNS HOMEMADE - OAMC

Steps:

• 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.

HOW TO MAKE YOUR OWN FROZEN HASH BROWNS

Steps:

• 1. First, select potatoes that are relatively the same size so they cook at the same rate. You don't have to peel them if you like hash browns with the skins on.
• 2. If the potatoes are large, cut them in half. These weren't large but I cut a few just for the sake of showing you.
• 3. Put the potatoes in a pot of cold water. Put them on the stove, boil for ten minutes or just until tender.
• 4. After they've boiled for 10 minutes , take a potato out of the pot and stick a fork in it. It should go to the middle of the potato with some resistance. It's important that the fork go to the center of the potato to make sure the center has been cooked, otherwise the potato will turn brown when you,freeze it.
• 5. After the potatoes have boiled , drain them in the sink and cover them with cold water to cool down, then put them in a bowl of cold water and refrigerate them overnight.
• 6. The next day, drain the potatoes and pat them dry, it's time to grate them. If you have a food processor with a grating blade this will be easy for you. I used my hand grater on the largest grates it had.
• 7. Next, just start grating potatoes!
• 8. The nice thing about this technique is you're not limited to just grating the potatoes, you can dice them or slice them as well. You don't have to flash freeze the potatoes because they are dry, but you could if you wanted to.
• 9. I would suggest freezing them by the amounts you would use them to make casseroles or other recipes with. Bag them up and put them in the freezer.
• 10. I took my diced potatoes out of the freezer this morning, thawed them in the microwave and made my husband fried potatoes for breakfast. I haven't used the sliced potatoes in a recipe yet ,but I'm thinking along them lines of Au Gratin or Scalloped potatoes when I do. And I'll let you know how that goes. This was so easy and economical to do! Who doesn't need to save a little money at the grocery store by making something prepackaged homemade! Enjoy!
• 11. For more delicious homemade recipes please visit...Bunny's Warm Oven...http://wwwbunnysovencom.blogspot.com/2013/08/how-to-make-homemade-frozen.html

CLASSIC HASH BROWNS

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.