Make Your Own Frozen Hashbrowns


I’ve always had a hard time making good homemade hashbrowns.  When my friend Brenda shared this little trick with me…I gave it a try and it WORKS!

Not only does this make delicious homemade hashbrowns, it is a great way to use up an abundance of potatoes before they start sprouting.  Remember how I got 50 pounds for such a good price last week?  I plan on putting up several pounds of them into the freezer in hashbrown form.  That way, I’ve preserved some of my good organic potatoes, plus I’ve got EASY hashbrowns ready to pull out and cook up for breakfast or dinner anytime I need them!

Oh, and can you say “inexpensive”?  Yes, I thought you could.  These hashbrowns are so inexpensive, especially when you’ve taken advantage of a good deal on potatoes.  So let’s get started, shall we?

First, scrub your potatoes…as many as you want.


Bake the potatoes.  I avoid using aluminum foil if at all possible in baking, so I always just place my scrubbed potatoes into a covered dish and bake them for about 1 1/2 hours at 350°.   Be sure to stab each potato with a knife before baking so you don’t have a massive potato explosion in your oven.  Unless you want a massive potato explosion in your oven.  Then feel free to leave them unstabbed.


Allow your baked potatoes to cool.  Peel the potatoes.


Shred your potatoes with a cheese grater.  They shred very easily because they are soft after baking.


See how lovely?

At this point, you can either cook them, or freeze them.  To freeze them, lay them flat on a parchment paper lined cookie sheet.  Put the cookie sheet into the freezer for a couple of hours or until the potatoes are frozen, then transfer them into freezer bags to cook up when you’re ready.  Oh so convenient!


I usually cook my hashbrowns in my electric skillet or in a cast iron skillet on the stove.
I use a generous amount of butter, because I love the flavor butter gives my taters.
I also use quite a bit of sea salt or onion salt.

If the hashbrowns are frozen, you can cook them the same way as if they were not frozen…it will just take a few more minutes.

Cook them on one side for 4-5 minutes, then turn.  Try not to turn them too much so they don’t get mushy.  Cook until the potatoes are golden brown and slightly crispy.


Yum, yum, yum!  Ever since I discovered this hashbrown making trick…we have the most delicious hashbrowns.  Before, I had simply shredded a raw potato, then tried to fry it.  I always ended up with a mushy mess.  Blech.  The trick:  Bake the potatoes first.  It works so well!  PLUS, the baked potato does not turn brown and ugly like a raw potato does once you shred it.

You can use this same trick to make and freeze diced potatoes or potato chunks.  Fry those up in butter and you’ve got some wonderful fried potatoes!



Like This? Bless Others By Sharing!
Share on Facebook0Pin on Pinterest11,529Tweet about this on Twitter15Email this to someoneShare on LinkedIn0Print this page


  1. says

    I absolutely love hash browns, but usually when I order them at a restaurant they give me home fries thinking that they are the same thing. However, now that I have this recipe I am going to start making them myself. I love how you can make them over the weekend, when I have time in the morning, and them cook them during the week, when I normally do not have too much time. Thanks for the recipe!


  2. d says

    I tried baking the potatoes,cooling them and using a food processor to shred them and they turned to mush. Perhaps it was because they were golden potatoes?


    Laura Reply:

    They may have just been baked a little too long to work well for hashbrowns. :)


    Kim Reply:

    You used a food processor, that’s what you did wrong , using a hand shredder has better results


  3. Amber says

    This sounds great! How long do you cook the Potatoes for?90 mins or 30mins? Thanks!


    Laura Reply:

    Typically I bake potatoes for about 1-1 1/2 hours. :)


  4. camilla says

    Hi. How would I do this if I wanted to make frozen patties?


    Laura Reply:

    I could scoop some out, press them into a patty, and freeze on cookie sheets. What a great idea!!!!!


  5. Grambon says

    Why don’t you leave the skins on when you grate them? Unless the skins get too well done when it’s baked maybe it’s hard to grate? Or, I see that you put them in a covered baking dish first….maybe that’s why they didn’t get a tough skin? I hope you still check this site. y


    Laura Reply:

    My experience is that the skins peel off while grating. We do try to leave them on, but sometimes it’s not worth the hassle since they clog up the grater. :)


  6. Ashley says

    Sorry I have a few questions!
    First they just need to go into a baking dish like your first picture right? And covered with aluminum foil?

    What kind of texture do I need to look for to see if they are done? Is 1 1/2 hours to long? Should I just try and hour first? How do I know if they are the right consistency?


    In Jesus Light and Love,


    crazyndncook Reply:

    These are what I have been looking for. I used to dice and bake potatoes for years, then last year I changed to boiling the whole potatoes and dicing them. But they weren’t what I wanted. But these hit the spot. I took a plunge and made a bunch and froze them. We had them this morning.


    LindseyforLaura@HHM Reply:

    Start with baking the potatoes in a baking dish and cook them covered for around an hour. If you can push slightly on one and it gives a little it is probably done. I usually just cut mine in half to see if they are completely cooked. After they have been cooked, cooled and shredded you can put them into a frying pan or skillet with butter to brown.


  7. Amanda says

    Thank you! I have been trying to make hash browns for so long, without success, but with the baking first trick, things are looking good! I mixed in diced green peppers, onions, jalapeño, red peppers, garlic, shredded carrots and zucchini, a bit of Olive oil, and smoothed them out on a cookie sheet with parchment paper, brushed with butter, sprinkled with garlic salt, and I have them in the oven. The goal is to crisp them up, and then cut them into squares for quick nuke and go breakfast side to go with breakfast burritos I have pre made! I’ll update to let you know how it panned out!


  8. Toni says

    My husband used to make what he called an egg white omelet using his own homemade hashbrowns, egg whites, onion and peppers for us on Saturday morning when our kids were young. we always looked forward to his Saturday morning breakfasts.


  9. Barbara says

    Can the Idaho Russet Potatoes (the big baker potatoes) be used for this? Or are they too dry and crumbly when grating them after they are baked?


    Laura Reply:

    I would think these would work just fine if they are baked long enough to make sure they become more moist.


  10. kevin says

    How long do the hash browns last in the freezer?


    Laura Reply:

    I’ve stored them for up to 6 months before and they’ve done fine. :)


  11. annibell way says

    A few days ago i used frozen hashbrowns to make potato latkes they were great .and have been looking for something like this since. Thank you.


Leave a Reply

Your email address will not be published. Required fields are marked *