Frozen Hash Browns Homemade Oamc Recipes

HOMEMADE HASH BROWNS (OAMC)

Homemade Hash Browns (Oamc) image

Make and share this Homemade Hash Browns (Oamc) recipe from Food.com.

Provided by Kzim4

Categories Breakfast

Time 35m

Yield 12-15 serving(s)

Number Of Ingredients 5

Ingredients

6 medium potatoes
water, to cover
1 -2 tablespoon butter or 1 -2 tablespoon margarine
salt, to taste
pepper, to taste

Steps:

Peel potatoes if desired. Cut in half and place in large pot. Cover with cold water.
Bring water to a boil and cook until potatoes are just tender (about 10 minutes). Drain.
Place potatoes in large bowl and cover with cold water. Place in fridge over night.
Drain potatoes. Shred with hand grater or food processor.
To cook right away: Heat frying pan over medium-high heat. Add butter or margarine. Place shredded potatoes in pan. Cook for approximately 5-7 minutes or until bottom is browned. Flip potatoes and cook until browned. Season with salt and pepper.
To freeze: Spray freezer-safe container with cooking spray (I use a plastic ice cream tub). Place a layer waxed paper in the bottom and spray w/ cooking spray. Place a layer of potatoes in container (enough for 1 meal). Place another piece of waxed paper on top of potatoes and spray with cooking spray. Continue layering in this way until all potatoes are used. Freeze until ready to use. Cook as directed above (will take longer).

FROZEN HASH BROWNS HOMEMADE - OAMC

Frozen Hash Browns Homemade - OAMC image

I make these every Fall. (Because that is when my garden is done with for the year.) I have tons of potatoes to use and without a root cellar they need to be used. I have no idea how much I really make. I just do up all the small and ugly ones.

Provided by tasb395

Categories Breakfast

Time 20m

Yield 20 serving(s)

Number Of Ingredients 3

Ingredients

5 lbs potatoes
oil, for coating
seasoning salt, to taste

Steps:

Peel and cut potatoes into 1/4 inch dice. I have a bowl of cold water to dunk them into while cutting them.
Drain and dry. Since I do so much I have an old bath towel I use in the kitchen for canning and drying food.
Put on a cookie sheet in one layer, coat with oil and season with seasoning salt.
Bake in 450 degree Fahrenheit oven for 15 to 20 minutes, until tender.
Take out of the oven and cool to room temperature.
Put into the freezer, either on a cookie sheet or a bowl if you are doing lots. If in a bowl then you will have to stir every couple hours to make sure they don't stick together in one big lump.
When I am pressed for time that day, or too tired, I freeze in a lump. When I want to use them I just take a meat mallet and start pounding away. It helps relieve frustration.
To use I just place a handful per person (for my family it is almost 2 cups) in a micrwaveable container and slightly defrost in the microwave (about 1 minute). Add to a preheated frying pan with oil and cook until well browned and hot. I tried to cook from frozen but I found they seemed to start burning before they were defrosted.
I know some people say not to soak your potatoes because you lose vitamin C but there are so many ways to get that vitamin you really aren't missing out on much.

Nutrition Facts : Calories 87.4, Fat 0.1, Sodium 6.8, Carbohydrate 19.8, Fiber 2.5, Sugar 0.9, Protein 2.3

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