How To Make Homemade Frozen Hashbrowns...And a Hashbrown Casserole Recipe To Use Them In.

How To Make Homemade Frozen Hashbrowns.  You're not going to believe how easy it is!

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I don't venture off the sugar trail to often . If I do, it's because I've found something that I absolutely love and feel like it would be beneficial to you.  And I definitely believe knowing how to make your own frozen hash browns fits that bill.  My search to find a way to make them started when I kept seeing all these wonderful hash brown casseroles on Pinterest and forgetting to get them at the store.  The nearest Kroger is 12 miles away.  It's not economical gas wise ,for us to run to the store on a whim.  PLUS, my husband planted 2 very long rows of potatoes in the garden, we have no root cellar.  How am I going to make good use of all those Yukon Gold and Red Pontiac potatoes?  My Irish makes me a little bullheaded, if there was a way, I was going to find it.  My search lead me to a blog called AMORRIS.  She had "how to pictures" on making and freezing hash browns that she got from her friend Gayle. I did it, it works and now I'm sharing it with you.

First, select potatoes that are relatively the same size.  You don't have to peel them if you like hash browns with the skins on.  

If the potatoes are large, cut them in half. These weren't large but I cut a few just for the sake of showing you.

Put the potatoes in a pot of cold water.  Put them on the stove, boil for ten minutes or just until tender.

After they've boiled for 10 minutes , take a potato out of the pot and stick a fork in it.   It should go to the middle of the potato with some resistance.  It's important that the fork go to the center of the potato to make sure the center has been cooked, otherwise the potato will turn brown when you,freeze it. 

After the potatoes have boiled , drain them in the sink and cover them with cold water to cool down, then put them in a bowl of cold water and refrigerate them overnight.

The next day, drain the potatoes and pat them dry, it's time to grate them.  If you have a food processor with a grating blade this will be easy for you.  I used my hand grater on the largest grates it had.

Next, just start grating potatoes! 

The nice thing about this technique is you're not limited to just grating the potatoes, you can dice them or slice them as well.  You don't have to flash freeze the potatoes because they are dry, but you could if you wanted to.

I would suggest freezing them by the amounts you would use them to make casseroles or other recipes with.  Bag them up and put them in the freezer.

I took my diced potatoes out of the freezer this morning, thawed them in the microwave and made my husband  fried potatoes for breakfast. I haven't used the sliced potatoes in a recipe yet ,but I'm thinking along them lines of Au Gratin or Scalloped potatoes when I do. And I'll let you know how that goes.

This was so easy and economical to do!  Who doesn't need to save a little money at the grocery store by making something prepackaged homemade!  Enjoy!

And as promised, here's a delicious recipe for a Hash Brown Casserole that I used the frozen hash browns in.  I halved the recipe for Paul and I.  I also didn't have corn flakes so I put grated Parmesan cheese on top.

To Print The Recipe, Click Here.

Hash Brown Casserole II
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Ingredients

1 ( 2 pound) package of frozen hash browns , thawed
1/2 cup melted butter
1 ( 10.75 ounce) can condensed cream of chicken soup
1 (8 ounce ) container sour cream
1/2 cup chopped onions
2 cups shredded cheddar cheese
1 tsp salt
1/4 tsp black pepper
2 cups crushed corn flakes cereal ( I sprinkled grated Parmesan cheese on top)
1/4 cup melted butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
3. In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
4. Bake covered in preheated oven for 40 minutes.