Freezer Hashbrown


Russet Potatoes

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.    

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.