How to Make Frozen Hashbrown Patties

Homemade Hashbrown Patties

I always get my best ideas from you, my adorable readers. A few weeks ago, Camilla left a comment on my Homemade Hashbrowns post asking, “How would I do this if I wanted to make frozen patties?”  I left a reply, telling her what I would suggest, then I promptly hollered at my boys to start scrubbing potatoes. What a fantastic idea – to make hashbrowns ahead of time in the shape of patties so that all we have to do is pull them out and fry them up!

25 consumed Hashbrown Patties and 72 frozen Hashbrown Patties later, here I am to share all the fun details with you! This idea is a great one – plus it’s easier than you would think. Don’t you love it when delicious, healthy, and easy all make it into the same sentence?

How to Make Frozen Hashbrown PattiesYum

1. Scrub and bake as many potatoes as you like. We fill a big roasting pot with scrubbed potatoes, cover, and bake for about an hour and a half.
2. Allow the potatoes to cool. You can even refrigerate overnight if you like.
3. Shred the cooled baked potatoes as if grating cheese.
4. Use a large cookie scoop or spoon to scoop out nice portions of shredded potatoes. Put the scoops directly into hot oil to fry OR –
5. Place the scoops of shredded potatoes onto a parchment paper-lined cookie sheet.
6. Freeze the mounds of shredded potatoes on the cookie sheets. Transfer them to a freezer bag once frozen solid.
7. Store frozen hashbrown patties in the freezer in freezer bags until ready to cook and serve.
8. To cook frozen hashbrown patties, heat palm shortening or coconut oil in a skillet or on a griddle. Do not thaw hashbrown patties. Put patties into the hot oil and fry for about 2 minutes on each side or until golden brown and as crispy as you like. Salt and serve!

How to Make Frozen Hashbrown Patties

Do you love this idea?! Let’s hear it for another great freezer cooking idea to help us get ahead!

Freezer Cooking for May, Calling for Back-up

It was bound to happen. With all the soccer games going on, and the musical, and the company, and the soccer games. Sorry, but there have been a LOT of soccer games. Oh, and the pollen count has been sky high.

Anyway, I got completely worn out. Exhausted. I’m really not sure how I lasted as long as I did actually. When I started losing my voice last week, I thought it was from trying to yell and coach soccer games. But it didn’t take long for me to realize, “Um Laura? You’re sick.” 

I was finally able to take some time off on Tuesday and rest. And Wednesday. And Thursday. And Friday. Wow, I think I was more exhausted than I thought I was. I’m still not back to 100%. I’m getting there though. I’m focusing on eating nourishing foods (and lots of it), drinking water like crazy, getting a chiropractic adjustment every few days, taking  Congaplex to give my immune system some help (per my Chiropracter’s instruction) and resting. Ah, rest. Where have you been? I’ve missed you so.

My husband has been a rock star and my boys have been learning from their daddy. They’ve kept the house from falling apart and they’ve done a great job helping to put meals on the table. 

However, we’ve depleted all of the prepared food in the freezer and the healthy “convenience” foods I normally make to have on hand. We have no tortillas. No bread. No burritos. It’s starting to look scary in the freezer. (Well, we have a lot of frozen meat, but I wanted to give my boys something easier to make for lunch than say, fried chicken.)

Knowing that I didn’t have the strength yet to pull off a freezer cooking day, but knowing that we HAD to have food on hand that would be simple to prepare…I enlisted the help of the boys on Saturday.

I can not tell you how proud I am of my boys.

I started them on these homemade frozen hashbrowns. I figured if we had a bunch of frozen hashbrowns ready to pull out…we could fry them up with some hamburger meat, or with some turkey sausage, or stir them into a breakfast casserole, or fry them and put cheese on top, or scramble them with eggs…

There are so many possibilities with these hashbrowns. And so, my biggest boys set to work.

They scrubbed, stabbed and baked TEN pounds of potatoes. All by themselves. I had them just throw the potatoes into my big roasting pan for baking:


They went and played for a few hours while the potatoes baked, then cooled. Then, they set to work peeling and shredding. All of them. Without my help.


There was a bit of a mess on the floor when they were done, but I didn’t care. (Well actually, I made them clean it up.)  Then they put the shredded potatoes into the freezer overnight. 


We bagged them up (and ate some of them) the next day!

While the big boys were working up the potatoes, Malachi helped me make a double batch of Whole Wheat Waffles. (Don’t worry, I sat down between rounds of pouring batter.)


Now, we can just pop these into our new toaster oven
and heat them up for a quick and easy breakfast (or dinner).

Today, I’m hoping the boys can help me make a couple of Pizza Casseroles and some Chewy Granola Bars. We’ll see how far we get though. They’d have to make some Peanut Butter before we can make the Granola Bars, but since making Peanut Butter is so easy (and because the boys like making lots of noise), they should be able to handle it.

Have I mentioned lately how much I love my family?

Make Your Own Frozen Hashbrowns

It’s remarkably easy to 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?

How to Make Frozen Hashbrowns

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!