Savory Seasonings: Freezer Hashbrown

In 1997 my body simply gave up and refused to digest the harmful component of MSG, free glutamic acid. My reaction was so severe, eating trace amounts of free glutamic acid just wasn’t an option. As a matter of survival I spent years researching this ingredient and learning everything I could on what it is, what names it is hidden under and how to cook without it. I was devastated to learn that this ingredient is hidden under more than 50 different names in virtually everything in a box, can or bag. All quick and easy meals and items on the grocery store shelf that I was accustomed to eating were no longer options.

My journey has been long but very rewarding. The more I learned about the flavor enhancers, preservatives and chemicals that are added to packaged foods, the more grateful I became for our diet change. This lifestyle has helped my husband and me feel better than we have in years. I am forever grateful for the many people that have taught me what they know about cooking from scratch and those that helped me discover fun and exciting options in the kitchen.

We have found new favorites and love this new lifestyle of cooking. Included here are a collection of recipes using pure and simple ingredients. My hope is they bring the same pleasure and enjoyment to your home as they have to ours.

The dairy/egg free recipes are from our experience with our dairy/egg allergic daughter.

I avoid the following ingredients commonly found in processed foods: Monosodium glutamate, Glutamic acid, Autolyzed yeast, Hydrolyzed protein (any protein that is hydrolyzed), Calcium caseinate, Textured protein, Monopotassium glutamate, Sodium caseinate, Yeast nutrient , Yeast extract, Yeast food, Glutamate, Gelatin, Hydrolyzed corn gluten, Natrium glutamate, Carrageenan, Soy protein, Soy protein isolate, Soy protein concentrate, Whey protein, Whey protein concentrate, Whey protein isolate, Bouillon and Broth, Natural Chicken, Beef, or Pork Flavoring, Barley malt, Malted Barley (flavor), Stock, Protease enzymes, Anything enzyme modified, Ultra-pasteurized dairy products, Maltodextrin, dextrose, Cornstarch, High fructose corn syrup, aspartame, dextrates, Flowing Agents, Natural flavor, Artificial flavor, Malt extract, Malt flavoring, Pectin, Anything protein fortified, Milk Powder, Dry Milk Solids, Annatto, Gums (guar and vegetable), Dough Conditioners, Citric acid, Protease, and the word "seasonings" when it is found on a packaged food label.

Also strictly following the migraine elimination diet.

Freezer Hashbrown

Freezer Hashbrowns
www.savoryseasonings.blogspot.com

Russet Potatoes

Salt

Bring a large stock pot of water to a low boil. Wash, scrub, then peel potatoes. Quarter potatoes, then blanch in the water for 10 minutes (we are only heating them through, not cooking them at this point). Strain potatoes from the water, then submerge them in cold water and allow to cool. Grate potatoes with a cheese grater or a food processor with the grater attachment. Place shredded potatoes directly into proportion size containers to freeze or freeze on cookie sheets, then transfer to gallon size freezer bags.

To cook, thaw frozen potatoes in the fridge. Over medium high heat, melt 1-2 TBSP coconut oil, add shredded potatoes and allow to fully cook on one side before flipping. Season with salt and pepper. Once brown and crispy, turn and allow to fully cook on the other side.

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We love having these stocked in the freezer. It makes a quick meal when you add sausage, tomatoes and bell peppers to the mix.

1 comment:

Meg Groke said...: Thank you!!! Hashbrowns are my favorite food but I hate the mess it makes. Now I can make all the mess at once for several servings.; December 20, 2012 at 3:43 PM

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