- This topic has 8 replies, 8 voices, and was last updated February 22, 2014 at 11:41 pm by .
- July 30, 2007 at 11:15 pm #241843Liss
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.
spatula to make crease lines (where the hash browns will break apart) before
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:
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
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.
- November 28, 2012 at 1:29 am #435163Urallee
Great search engine. Just typed in what I wanted and it came right up. I will try these.
- November 28, 2012 at 5:15 pm #435181MrsPawsI LOVE these type hash browns!
Thank you so much for sharing!
- November 28, 2012 at 6:29 pm #435182jkpjohnson
I am going to assume that you can cook these from a frozen state?
- November 28, 2012 at 9:01 pm #435195MrsPaws
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
- January 18, 2013 at 4:58 pm #436500akingskid
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!
- January 20, 2013 at 9:32 pm #436583MrsPawsEven a Belgium waffle iron.??..Hhhmmmm…got one of those. 😉
BUT, would the bumply grid things hurt the hash browns???
- February 19, 2014 at 1:56 pm #451159TStalinsky
Ok I admit I am being lazy and trying to skip a step….is it absolutely necessary to cook the potato first?
- February 19, 2014 at 7:14 pm #451170adburge
Been looking for a recipe to make MYO frozen hash browns, will give this one a shot, have not had any luck with other, color and texture was off and I know that happens with potatoes. will give this a shot thanks.
- February 22, 2014 at 11:41 pm #451345Tbrunkei don’t eat hash browns myself but my son’s love them will be sure to try this.. thank you for the recipe
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