How To Make Your Own Frozen Hash Browns Recipes

CLASSIC HASH BROWNS

Classic Hash Browns image

These classic diner-style hash browns are crispy on the outside and fluffy on the inside.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes

Time 20m

Yield 2

Number Of Ingredients 5

Ingredients

2 russet potatoes, peeled
3 tablespoons clarified butter
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch paprika, or to taste

Steps:

Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g

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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