Homemade Frozen Hashbrowns

I had a bag of russet potatoes in the pantry so I decided to make Homemade Frozen Hashbrowns. Below are the directions I followed to freeze them.

This morning PE cooked some of these for breakfast. He used some oil and a little butter in the pan and seasoned them with garlic salt, onion powder, and pepper. They were fab.u.lous. I have not had hashbrowns that delicious in a LONG time.

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Homemade Frozen Hashbrowns
from The Grocery Cart Challenge
Print Recipe

Peel potatoes, cut it in half and put it in a pot of cold water. Boil for 10 minutes or until just tender. They will feel sticky on the outside but still give a bit of resistance to a fork being poked into them. This short cooking time will give them just enough heat to keep them from turning brown in the freezer. Remove potatoes from pot of boiling water and place in a large bowl. Cover with cold water to stop the cooking process. Refrigerate overnight. The next day drain your potatoes. Either grate them or shred them in your food processor. Then fill a freezer bag. Make sure to squeeze out any extra air. Store them flat in your freezer so it takes up minimum space.

To cook them heat frying pan over medium-high heat. Add butter or margarine. Place shredded potatoes in pan. Cook until bottom is browned. Flip potatoes and cook until browned again. Season with salt and pepper. Or use in your favorite recipe.

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