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.
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 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.
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.
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
© Can Stock Photo Inc. / bhofack2
