MYO Frozen Hash Browns

MYO Frozen Hash Browns 1)Use a good quality baking potato. Russett potatoes work best. 2)Peel your potatoes if desired, making sure to remove all greenish areas. Otherwise, you can leave skins on, just make sure you scrub well. 3)Bake potato OR parboil in salt water and drain well. 4)Let

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  1. #1
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    Default MYO Frozen Hash Browns

    MYO Frozen Hash Browns

    1)Use a good quality baking potato. Russett potatoes work best.
    2)Peel your potatoes if desired, making sure to remove all greenish areas.
    Otherwise, you can leave skins on, just make sure you scrub well.
    3)Bake potato OR parboil in salt water and drain well.
    4)Let potatos cool.
    5)Shred the potatoes. A food processor is quickest, but a grater will work
    fine~just use the bigger holes.
    6)Place the grated potatoes immediately in water while working. Otherwise,
    you're going to have some really ugly off-colored potatoes.
    7)Rinse well to help remove some of the starch. A colander is really handy
    for this step.
    8)Drain thoroughly. Use paper towels or a clean dish towel to gently press
    ALL the remaining water out of the potatoes.
    9)Freeze flat on cookie sheet, keeping piles no more than 1" thick. Use a
    spatula to make crease lines (where the hash browns will break apart) before
    freezing.
    10)After freezing on the tray, break individual searvings apart, and put in
    airtight container, using wax paper between layers.
    11)Date &use within two months.

    Simple directions for cooking:
    1)Thaw hashbrowns.
    2)Add onions, spices, or whatever optional ingredients you want.
    2)Heat butter/vegetable oil/margerine/olive oil (whatever your preference or
    use in combination if desired) in skillet over medium heat usually about 2
    minutes.
    3)Carefully add potato mixture, patting them down with spatula into an even
    compact layer. Leave atleast 1/2 inch around edges to allow for ease of
    flipping. Don't overpress them or the inside of your hashbrowns will be mush.
    4)Cook on one side until golden brown &crisp, about 6-10 minutes depending
    upon thickness, then flip &brown the other side. Check occassionally and reduce
    heat, if necessary, to prevent burning.

    ENJOY!
    Jessie

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  3. #2
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    Default Re: MYO Frozen Hash Browns

    Great search engine. Just typed in what I wanted and it came right up. I will try these.

  4. #3
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    Default Re: MYO Frozen Hash Browns

    I LOVE these type hash browns!
    Thank you so much for sharing!

  5. #4
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    Default Re: MYO Frozen Hash Browns

    I am going to assume that you can cook these from a frozen state?
    Hope Everyone Is Enjoying The Day. Best Wishes From MN ~ Pamela

  6. #5
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    Default Re: MYO Frozen Hash Browns

    The ones I used to buy commercially, were frozen when I cooked them. You -could- thaw them a bit before cooking, but SOMEONE...me. was too inpatient.
    I'm assuming you can do the same with these, although the recipe does say to thaw...I probably won't...can't...same difference. lol


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    Thumbs up Re: MYO Frozen Hash Browns


    If you have a waffle iron, these could be cooked on that too! Just spray with a cooking spray lightly and set them down on iron. Fast and easy, thawed and cooked in one step!
    In Christ all things are possible! Blessings, Angie

  8. #7
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    Default Re: MYO Frozen Hash Browns

    Even a Belgium waffle iron.??..Hhhmmmm...got one of those.
    BUT, would the bumply grid things hurt the hash browns???

  9. #8
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    Default Re: MYO Frozen Hash Browns

    Ok I admit I am being lazy and trying to skip a step....is it absolutely necessary to cook the potato first?

 

 
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