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!