Make Your Own Frozen Hashbrowns

Homemade_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.

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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.

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Allow your baked potatoes to cool.  Peel the potatoes.

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

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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!

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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.

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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!

 

 

Comments

  1. Tina says

    No more mushy, greasy hash browns! Thank you so much; i have been beating my brains trying to come up with crispy hash browns without all the grease. I may never visit Waffle House again. Thanks for the freezer storage tip too. This will save money. Thanks again!

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  2. Tejay says

    I’ve been looking for a healthier way to make homemade hashbrowns i am an intermediate on cooking thanks so much for this nicely done recipe

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  3. Catherine says

    This is fantastic!! I love hashbrowns and never could make them up right and I’ve always got a few leftover spuds that I don’t know what to do with. You’ve solved my problems :)

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  4. Karen says

    I love this cooking tip! We don’t eat a ton of hash browns, but only because I try to steer clear of the frozen variety from the store. But my boys LOVE them, so a year or so ago I read your recipe and realized I could actually have them on hand. We had a “package” just last night when we had breakfast for dinner. Such a simple solution and a great idea to have on hand in the freezer!

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  5. Morgan Gibson says

    Hi, After you have baked and grated them they don’t turn color? I will have to add potates to my next Azure order. I have been buying them by the case at Whole foods. I will so have to try then. Thanks for the great ideas.

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    Laura Reply:

    The baking solves that issue for me. :)

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    Larry A. Reply:

    I’m not familiar with “Azure” please enlighten me.

    Thank you,
    Larry

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  6. Karen says

    Okay, I’m a dork that I’m back just a day after my last comment, but I have to say two things: First, my kids DEVOUR these hash browns so it’s so wonderful to have them on hand! Second, I got a BOGO bag of Yukon Golds so six lbs. of them for about $2, so I baked them all yesterday, shredded them this morning, used some for breakfast, and am freezing the rest. I love how easy this is!

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  7. Marilyn says

    Been eating a ton of these too – but we’ve dehydrated them and put them in gallon glass jars. Been a lifesaver – We never ate hashbrowns before this!!!

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    Karen Reply:

    I am fascinated that you dehydrate them, Marilyn! How do you reconstitute/prepare when you are ready? Is it time-consuming?

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  8. Marilyn says

    Easy – I heat water in teapot – you’d probably use the microwave. I pour water over the potatoes while I heat the pan – I put dried onions in there too if I like – in just a few minutes they are soft and I take them out with a slotted spoon straight to the pan. They rehydrate easily. This way no electric outage will ruin any of my food and I can take a tiny amount or a large amount and throw it in the dehydrator. No more thrown out food! Since we’ve moved here, I don’t trust freezers. . .

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    Karen Reply:

    LOL — I rarely use the microwave for anything! I have an electric tea kettle for boiling water, a Russell Hobbs — lived in England for awhile in a house with no microwave! I should try dehydrating my shredded browns. Such a great idea! Thank you!

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  9. Marilyn says

    I boil the potatoes whole until JUST done. I cool in fridge, peel or not depending on kind of potato. I grate them, dry them and bag them until I’m ready to put them in a storing container. They’ll store forever in good conditions.

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  10. says

    I am ssssoooooooooooooo excited to try this! I tried making homemade hashbrowns one time (so I could make this recipe that looks absolutely lovely: http://www.loveveggiesandyoga.com/2012/11/creamy-and-crispy-hash-browns-frittata.html) and it was DISASTROUS. The yucky brown slimy potatoes you had after shredding raw was what I got too … worse, they turned black and smelled *awful* after this was baked.

    My husband and I NEVER throw food away. If it gets down to a little bit left that doesn’t make a meal, I freeze it in a bowl for “leftover soup” later. We threw this away. I was so disappointed.

    I wondered if I should cook the potatoes somehow first, but was drawing a blank. Duh! Baking them! Why didn’t I think of that?!

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    Karen Reply:

    I am committed to never throwing things out either, and am a huge user of the freezer. I’m glad to know I’m not alone. Sometimes I fail to label things, though, so we have some mystery freezer items…

    BTW, we are now on Day #3 of eating hashed browns — my kids are blowing through 6 lbs. of potatoes quite efficiently — you’d think they were candy. But by baking, shredding, and freezing them (well, sometimes they’ve just gone straight to the pan instead of freezing), it makes it so easy. And you get to control how much fat and salt is involved, which is better than buying a bag of prepared at the store.

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  11. Connie says

    Hi! I wanted to know if I did something wrong…baked them, let them cool…but they wouldn’t peel, they were too baked, and they definitely wouldn’t shred, just turned into mashed potatoes basically. I thought when I read it that an hour and a half of baking would do that, but the comments were good and yours turned out so lovely! What’d I do wrong?

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    Laura Reply:

    Shucks, since every oven bakes differently, maybe mine takes longer to bake potatoes. Hope you were still able to eat the potatoes! Maybe just bake yours for one hour next time. :)

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  12. Bronagh says

    I was wondering why you put the potatoes in a covered dish and not just loosely on a tray in the oven. Is there a reason, I would love to know. Thanks

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    Laura Reply:

    I find that they cook faster this way. :)

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  13. Sarah K. says

    I made these this morning after baking the potatoes last night and they were delicious. I have a griddle pan and first cooked bacon, then drained most of the grease and use the bit remaining to cook the hashbrowns. Yum. My husband was so pleased. Thank you for sharing this!

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  14. BUSY MOM IN AL says

    I love how easy this recipe is. . . and potatoes for that matter! I leave the skins on (we like them) and once they are cool, I pulse them in the food processor and store them in the freezer. I use them for everything, even throwing them in while cooking scrambled eggs and topping it all with cheese and salsa.

    Tammy’s Kitchen website has a recipe for Creamy Corn and Potato Chowder. It is a very good “meatless” soup. I also substitute in my processed potatoes for the potato chunks. Yummy!

    I wanted to share this tip also. I found a potato skin recipe online. She slices off the sides of the potatoes (the long side with a little “inside” on it) before she bakes them and uses them for potato skins! We bake the potato skins for an easy lunch with cheese and then top with salsa and sour cream.

    Thank you Laura for making my kitchen work easier!

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  15. Emma S says

    Thanks for the baking tip! I had it planned I was going to make Potato Latkes tonight, but I am sick of the labour intensive grating of raw potatoes! Definitely giving this method a try tonight to try and save me an hour of grating in the kitchen!
    I always make a large batch when making potato pancakes or something similar. They are perfect convenience food because they chill/freeze and reheat so well.

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  16. Gwen T says

    Hello, just wondering if I could substitute sweet potatoes??? Have quite a few of them, but have never frozen them. This sounds great, my family loves when I make homefries with them, but this would give us something different. Thank you for the tip, will be put to good use!

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    Laura Reply:

    I’ve never tried it, but I sure think it would work!

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    Courtney Reply:

    did you try it?

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  17. Robin says

    I need to “make-ahead” hash browns to feed 70 for youth camps. It typically takes me an hour and a half to make them the same day (using frozen uncooked). Can I freeze the cooked hash browns and simply warm up on serving day. I’m using them for sausage potatoe hash, so I would think preparing in advance and freezing would work.

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    Laura Reply:

    I would imagine that would work, but I’ve never done it that way before so can’t say for sure. :)

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  18. Gretchen says

    This is a really good idea, only I like my potato skins too. When I make hashbrowns I shred the potatoes, skin and all, soak them in water for a few minutes, then change the water before poping it in the microwave for 3 to 4 minutes, drain, dry, and either freeze or cook up on the spot. You get crispy, non-slimy hashbrowns in under an hour!

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  19. Karen says

    We leave the skins on, too. Mostly because I’m too lazy to peel them, but also we use Yukon Golds for these hashed browns and the skins are really thin and potatoes are small so not as easy to peel as a russet. These are delicious and so easy — we make these all the time!

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  20. Morgan Gibson says

    Hi, I was wondering why you put the potatoes in a covered dish vs just putting them on the rack in the oven. My case of potatoes arrive the other day from Azure, so making several batches of hashbrowns. Have you ever just sliced an froze for fried potatoes. Wondering I was thinking of trying that one also. We love potatoes.

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    LindseyforLaura@HHM Reply:

    That method would work too!

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  21. Rebekah Walden says

    I have been baking potatoes and grating them for has browns for years now. A friend of mine when we lived in colo. a long time ag had a family member that owned a restaurant and that is how they made has browns. The only difference between how u make yours and how I make mine is I grate them with the washed peels on. A lot of the peel comes off in a large piece you can either mince this up and add it or make potatoe skins with cheese etc. we like peels on potatoes. I did learn from you about freezing and have been doing that. Happy eating.

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    Karen Reply:

    We leave the peels on, too! I usually make my browns from Yukons (and those skins are pretty thin) but I also leave the skins on from russets because I dig my peels! Of course, I grew up in Idaho and never met a potato I didn’t like…

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  22. Jennifer says

    Hi Laura! LOVE your sweet blog! I bought your cookbook and love it too! I’ll have to try this way of making hashies! What I do is shred the potatoes over a flour sack towel and then squeeze all of the water out of the potatoes. And there is quite a bit! This makes them way less watery and oh so easy to fry up! I never get soggy, greasy hash browns that way.

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    Dulcie Reply:

    Hi Jennifer,

    I would have thought that after baking there is no more water in the potatoes?
    We have learnt to love hash browns while visiting our daughter and family in Colorado 3, 2 and 1 year ago. They are starting to become popular here in South Africa as well and we are very keen to make and freeze them by the ton ;-)

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  23. Hiedi says

    This is great! I love making these! I have been doing this a lot lately with extra potatoes before they get to the point you have to throw them. I also cut them up in bite size pieces and make country hash browns with them! Works great!

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  24. Rosemary says

    I ‘bake’ the potatoes in the microwave, then shred with the skin on. Very little skin actually gets shredded, it ends up very nicely on the outside of the grater. So easy and quick! In less than 10 minutes, I’ve got baked and grated potatoes and can add to recipes or freeze.

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  25. Crystal says

    I will be trying this with my garden potatoes! I am just curious, can I run them through the food processor tograte them?
    Thanks :)

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    Laura Reply:

    Probably, but I’ve not tried it before. :)

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  26. says

    Can I just boil the potatoes and then cool and shred them or does it make a big difference in texture taste etc. to do them in oven? thanks cant wait to try them had a garden and have tons of potatoes!!!

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    Laura Reply:

    I find that baking makes a big difference in texture and taste compared to boiling them. :)

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  27. Stephanie says

    I was wondering if you could cut the potatoes in to cubes for soups and cut them into fries and then freeze instead of grating all of them. Thoughts? Thanks!

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    Laura Reply:

    Yep!

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  28. Stephanie says

    I was also wondering if you knew when (what month/season) Azure has their best pricing on potatoes. Thanks!

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    Stephanie Reply:

    Sorry! One more question! When the potatoes are done baking, are they supposed to be the consistency of a regular baked potato? Have you baked them without being in a dish before so that you could do several pounds at a time? Did that change the baking time? Thanks!

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    Laura Reply:

    Yes, I usually bake them until they have the consistency of a regular baked potato. :)

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    Laura Reply:

    I can’t remember, but I think fall and winter are when they have the best prices. I love it when I can get 50 pounds for around $30!

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  29. Karen says

    Thanks for the tip! I have been wondering how to make my own shredded hash browns ever since I began cooking them on a waffle iron. Just spay the waffle iron, load w/shredded potatoes and sprinkle with spices and seasonings. They take about 20 minutes or so to brown on a high setting, so you have plenty of time to cook the rest of your meal while these can do their thing, unattended. I season them differently, just depending on what ever I am serving them with.

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    Karen Reply:

    OMG, I never thought of using a waffle iron — what a great idea! No flipping involved, and you can walk away from them and do the other hands-on stuff. Brilliant! It’s 5:30am here — I am totally gonna get my cooked breakfast on for my kiddos when they get up at 7am! Thanks fo
    r this tip!

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  30. says

    I am SO trying this! My husband is a Midwest potato LOVER! I could live on pasta and rice. He wants to live on meat and potatoes LOL! He would be happy if we had hashbrowns every night.

    And I LOVE the idea of the waffle iron here in comments.

    Thanks for the tip!

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  31. Rose says

    Can these homemade hash browns be used in a cheesy hash brown casserole similar to the kind served at the Cracker Barrel?

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    Laura Reply:

    Sounds yummy and yes that would work!

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  32. Jacky says

    Can you dice them instead? We really love the style of hash browns that are small cubes rather than the shredded.

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    Laura Reply:

    Yes, that should work just fine!

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  33. Chantel says

    Thank You so much for your great website.
    I have been stressing, crying, throwing away everything we have in our pantry. Because I found out that all my life Ive been allergic to Aspartame, MSG and the processing of food. So that meant everything I could eat wasn’t good for me. Nor my family. So I went looking for easy meals that my kids would eat and love. I’m not a good cook but it looks like I will have to be now. Thanksgiving is coming up and all the family is coming to my house. So thanks so much for all the great recipes. :)
    Thanks,
    Crazy scared Mom!!

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    Laura Reply:

    Hang in there! It’s hard to make those changes, but you’ll get it all figured out and probably have fun in the meantime finding lots of new yummy foods!

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  34. Ali says

    Been doing hasbrowns like this for a while now. Also you can cube the potatoes and add onion and green peppers to the mix. Always good.

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  35. Cindy A says

    I love the versitle potato and can’t resist a great deal on a 5 pound bag. Since I usually am just cooking for myself, 5 pounds is still a lot to go through before they start to go bad. I started doing a similar thing for mashed potatoes. I peel, dice, and boil about 2 1/2 to 3 pounds. Then add a little butter and milk or cream,salt and pepper and use a mixer until they are smooth and creamy. I pop them in the refridgerator until the next day and then scoop them with a cookie dough scooper onto a sheet pan lined with parchment paper and put them in the freezer until they are thoroughly frozen. Then transfer them to a freezer bag. The trick is to not season them too heavily or add too much liquid so that it can be added to your taste when you get them out to reheat. At that point you can make cheesy potatoes or garlic potatoes or potatoes pancakes or whatever you like with mashed potatoes. They also make great thickeners for soups and stews. Now I’m going to have frozen hash browns on hand too! Thank you so much.

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  36. Dennis says

    The reason I was researching this was in the HOPE of recreating an Or-Ida brand hashbrown called “Country Inn Creations – Pepper and Onion Hashbrowns”.. They stopped making them or selling them in my area.. But they were GOOD!!

    Bag ingredients say: Potatoes, Onions, Green, Red Bell Peppers (all diced), veg oils (mix listed), salt,modified potato starch (I assume potato flour), Dextrose, Rice Flour, yellow corn flour, Black Pepper, Garlic and Paprika,and modest preservatives and colorings (baking soda, anato, sodium acid phosphate, Xanthan gum)..

    A nathural vesion would work for me.. Any Ideas??

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    Carrie Reply:

    Dennis, if you’re still looking to recreate that pre-bagged stuff, I think I can lend a hand. :-)

    For starters, potato starch and potato flour are not the same thing. So don’t use them interchangeably.

    Secondly, most of the unnecessary ingredients in the list you provided are things that are necessary to preserve the food for grocery store use and to cover up the way they dink with the original foods. I strongly suspect you could go VERY basic and get a better flavor from your homemade version than Ore-Ida ever had!

    If you want to pre-make frozen potatos so they’re ready at a moments notice, it’s pretty easy. Do the potatos like this post suggested, and then grate or dice them as per preference. Peel and dice up some onion. Clean, de-seed, and dice some peppers. Lay it all out on a cookie sheet lined in parchment paper and freeze.

    Once frozen, put it all in a Ziploc bag and suck out as much air as possible (or use a food saver), and voila! All done!

    When you’re ready to cook it, heat up some oil in a skillet, dump in your frozen goodies, and season with salt, pepper, garlic powder and paprika.

    Don’t stir too often; let it brown on that side before you flip it over.

    I can’t compare what I’ve just described to the Ore-Ida bagged version, since I’ve never tasted it, but of you do what I just said I think you’ll be quite happy with your breakfast! Hope that helps, and happy cooking!! :-)

    As for the blog post I’m responding to…thank you! I can’t wait to try this! I dehydrate food to take to work and this may just save me a TON of effort and time! Woohoo!!! :-)

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  37. Doug says

    I haven’t read all of the comments but I read enough to see some excellent ideas. I have a tip for you… If by chance you ever get stuck with frying raw shredded potatoes. Pile them in a tea towel and squeeze or twist the towel to squeeze the liquid starch out of them first… they don’t turn mushy this way. they do brown up and taste great. You’ll be amazed at how much liquid you’ll get out of them…

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  38. says

    In nutrition classes I was taught that there was a chemical difference in potatoes that were boiled versus baked. The starch breaks down differently when boiled. Baking is preferred.

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  39. randy says

    I’ve been making my hashbrowns this way forever. It doesn’t matter if one has leftover baked potatoes or leftover steamed (or boiled) ones. They all make great hash browns. If one has left over mashed potatoes, add an egg to a cup or so of them and mix and fry in butter for great potato pancakes. I never just make enough potatoes for one meal, as the “leftovers” are the best part…Well maybe, anyway! Potatoes are delicious!

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  40. Diane says

    Hi – there is a very good reason NOT to peel the potatoes. Almost all the goodness is contained just under the skin which peeling actually removes. Just thought you might like to know for the future. I always cook with unpeeled potatoes now and love them.

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  41. Sue says

    Can you use a ricer instead of grating?

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    Laura Reply:

    Hmm, I’m not even sure what a ricer is! :) If you feel it would work to get a hashbrown effect, I’d say go for it!

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    Karen Reply:

    I have a ricer and I wouldn’t use one for hash browns. It’s a better use for smoother mashed potatoes.

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  42. natalie says

    I peeled my potatoes before I put them in the oven on mistake. Will this still work? ugh.

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    Laura Reply:

    Yes, they should still be fine. How did they turn out?! :)

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    natalie Reply:

    I did half of them peeled and half unpeeled. They all cooked the same… but I found the one that were peeled before cooking were significantly easier to shred than the ones with the peel on. :-) Happy Day!

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  43. says

    Hi! Three things: (1) you made me laugh out loud reading “Unless you want a massive potato explosion” – it was unexpected and I think it is nice that you are open to the idea that actually, some people might want to do that, just for a laugh!; (2) the photo of grating the potato also made me smile because your grater has a smiley face; (3) until I read this I thought hash browns were a small sausage shaped croquette sort of thing that you got when you ordered a cooked breakfast. I now realise it is a much simpler concept, easy to make myself and probably far tastier! So thanks for all three!

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    becky Reply:

    what about sliced potatoes to use in au gratin potates or casseroles. or partially boiled potatoes cubed that could be thrown in pan of water to finish cooking to make “fresh Mashed potatoes do you think that would work???

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  44. Kristin says

    My kids LOVE these and so do I. Excellent recipe and soooo easy. So glad to make hash browns that I can feel good about feeding my family!!!

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  45. Dawn says

    I was so excited to read about this method. Tried it today and like someone else mentioned, I ended up with mashed potatoes instead of grated. I’ve tried and tried to make homemade hash browns and nothing ever turns out right – only the refridgerated store bought kind turn out right… not sure what went wrong – cooked potatoes just til done, let cool, peeled and attempted to grate, but ended up with mashed potatoes. Any suggestions would be much appreciated! :)

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    Laura Reply:

    I’m wondering if your potatoes are getting baked too long, thus making them mushy. Also, you might try letting the potatoes cool a bit more before grating to see if they stiffen up?

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