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MYO Frozen Hash Browns

Need a quick breakfast side dish? Make your own frozen hash browns in just a few minutes using leftover potatoes from dinner!
Before we start this recipe, we’re going to give you a lesson in potatoes. Why? Because this recipe will not come out right if you use the wrong kind of potato.

Make your own Frozen Hashbrown Potatoes

Choosing the Right Potato

There are 2 Categories of potatoes: Mealy Potatoes and Waxy Potatoes.

Mealy potatoes include Idaho’s, Russet, Burbanks, Russet Arcadia, Norgold Russet, Goldrush, Norkotah, and Long White. You’ll know them because they are Thick-skinned, they’re very high in starch.

Waxy potatoes – Round White, Round Red, Yellow Potato, Red skin Potato, and Salad Potatoes, Waxy potatoes are high in moisture, high in natural sugars, but very low in starch and have a very thin skin. For recipes requiring shredded potatoes such as this hash brown recipe or homemade tater tots, you’ll want to use a low starch, thin-skinned, “waxy” potato; otherwise, it will turn a nasty gray color during cooking.

how to make hash browns crispy

How to Make Perfect Hash Browns

You’ll Need:
Raw Waxy Potatoes or
Leftover Baked or Boiled Waxy Potatoes (be sure not to overboil them as they will be mushy)

Method For Baked or Boiled Potatoes:

If using cooked potatoes, make sure they’re cold before you begin and then shred them using a food processor or grater.

Gently spread the grated potatoes on a cookie sheet. If you like “Formed Hash Browns” mound them up in 3/4 inch thick piles and crease them with a spatula to make it easier to break them apart for cooking. If you’d like you can sprinkle them liberally with seasonings of your choice, salt, and pepper, chipotle pepper, a dash of cayenne, etc.

How to Make Homemade Hash Brown Patties

Freeze, once frozen, remove from the tray, place in vacuum seal or ziplock bags and use within 2 months for best flavor.

For RAW Potatoes:

Wash, Dry and then shred them using a food processor or grater.

Immediately Plunge the grated potatoes immediately in the water while working. Otherwise, they’ll start to turn gray/green.

Carefully Rinse the grated potatoes well to help remove some of the starch. A colander will work fine for this step.

Now, Drain the grated potatoes thoroughly (we use a salad spinner!) or you can use paper towels or a clean (fuzz-free) dish towel to gently press ALL the remaining water out of the potatoes.

Gently spread the grated potatoes on a cookie sheet. If you like “Formed Hash Browns” mound them up in 3/4 inch thick piles and crease them with a spatula to make it easier to break them apart for cooking. If you’d like you can sprinkle them liberally with seasonings of your choice, salt, and pepper, chipotle pepper, a dash of cayenne, etc.

Freeze, once frozen, remove from the tray, place in vacuum seal or ziplock bags and use within 2 months for best flavor.

MYO Frozen Hash Browns

How to Cook Frozen Hash Browns:

1) Thaw hashbrowns or not, depending on your preference.
2) Heat a tablespoon of butter or olive oil in a large skillet, add onions, spices, or whatever optional ingredients you want.
2) Add Hash Browns
3) Cook on one side until golden brown and crisp, about 6-10 minutes depending upon thickness, then flip &brown the other side.

Alternatively, you can spray a basic waffle iron with non-stick cooking spray and cook the hash browns on that.

See Also:  Hash Browns Casserole

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