The convenience of frozen hashbrowns helps you make a satisfying breakfast quickly, but storebought versions may contain unwanted preservatives and fat. Take control of your freezer stash by making your own hashbrowns from whole potatoes and freezing them for later use. Homestyle, shredded and hashbrown patties all freeze well. Partially cooking the hashbrowns before freezing them ensures they cook quickly and brown nicely when you are putting together breakfast on a busy morning, or you can make extra in the morning and freeze the leftover hashbrowns for later use.
Wash the potatoes in cold water, scrubbing them clean with a vegetable brush. Slice the potatoes into 1/4- to 1/2-inch cubes, or grate them using the largest holes on a box grater, depending on the hash brown style you prefer.
Fill a large pot with water and bring it to a full boil. Submerge the potatoes in the boiling water and blanche them for five minutes. Transfer the potatoes to a bowl of ice water so they cool quickly.
Drain the potatoes in a colander. Pat them dry with paper towels, absorbing as much excess moisture as possible. Freeze the potatoes now if you prefer to fully cook them later, or continue to prepare the hashbrowns for immediate use if you plan to freeze the leftovers.
Heat a skillet over medium-high heat, adding enough oil to coat the bottom of the pan. Add the potatoes. Cook the potatoes, stirring so they don't stick, until they the outside turns golden brown and begins to crisp. Browned hasbrowns resist discoloration during freezing and crisp up more quickly when you reheat them.
Cool the leftover hashbrowns to room temperature. Place them in a freezer-safe container or zip-top plastic bag, separating them into meal-size servings in separate containers or bags to ease later reheating. Seal the container closed and label it with the contents and date.
Freeze the hashbrowns at 0 degrees Fahrenheit. Store the frozen hashbrowns for up to three months.
Form browned hasbrowns into single-serving patties and freeze them on a cookie sheet, before transfering them to a freezer bag. You can pull out single patties as needed.
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- Reheat the frozen hashbrowns by browning them over medium-high heat in a skillet. Use 2 to 4 tablespoons of oil or butter to grease the skillet and help them brown. Hashbrowns don't require thawing before you reheat them.
Jenny Harrington has been a freelance writer since 2006. Her published articles have appeared in various print and online publications. Previously, she owned her own business, selling handmade items online, wholesale and at crafts fairs. Harrington's specialties include small business information, crafting, decorating and gardening.
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