Hashbrowns

I made eggs for dinner last night, and I wanted something different to go with them than we usually have.  I remembered seeing a recipe for hasbrowns on Heavenly Homemakers a while back, so I thought I'd t ry it.  I had never made true hasbrowns before.  They turned out great!  We all liked them.  They were very easy to make.  And the best part is that you can make a bunch at once and freeze them.  Then you can pull them out any time for a quick side dish.  I used our homegrown red potatoes.  They worked very well.  I didn't make a ton extra.  Next time I think I'll make a big batch so I can freeze a lot.  It's a great way to preserve a big potato crop :)  And you can do it with potato chunks too.  Hopefully I can preserve a lot of our red potatoes this way this year so we don't end up tossing a bunch.  This recipes is so easy.  You just bake, grate and fry.  I didn't even bother peeling the potatoes.  Most of the skin came off while I was grating them.  And I don't mind at all if there is some skin in the hashbrowns (I think it's the best part of the potato :).  Definitely something I'll make again and again.  They'd be good with a little onion added too.  We just dipped them in ketchup.  Mmmm :)

Hashbrowns

Scrub the potatoes.  Bake the potatoes. I avoid using aluminum foil if at all possible in baking, so I either bake them in a covered dish (400 degrees for about an hour) or wrap them in parchment paper and then foil to bake. Be sure to stab each potato with a knife before baking so you don’t have a massive potato explosion in your oven.

Allow your baked potatoes to cool (I just took the baking dish out of the oven and set it on the stove and left it for a few hours). Peel the potatoes (if desired...I don't think it's necessary).

Shred your potatoes with a cheese grater. They shred very easily because they are soft after baking.

At this point, you can either cook them or freeze them. To freeze them, lay them flat on a parchment paper lined cookie sheet. Put the cookie sheet into the freezer for a couple of hours or until the potatoes are frozen, then transfer them into freezer bags to cook up when you’re ready. Oh so convenient!

Cook the hashbrowns in an electric skillet or in a cast iron skillet (I used my cast iron skillet...a little sticking but not bad) on the stove in a generous amount of real butter.  Sprinkle with sea salt.

If the hashbrowns are frozen, you can cook them the same way as if they were not frozen…it will just take a few more minutes.

Cook them on one side for 4-5 minutes, then turn. Try not to turn them too much so they don’t get mushy. Cook until the potatoes are golden brown and slightly crispy.

You can use this same trick to make and freeze diced potatoes or potato chunks. Fry those up in butter and you’ve got some wonderful fried potatoes!