Freezer Hashbrowns
www.savoryseasonings.blogspot.com
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.
*****
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:
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.
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