Freezing Homemade Hash Brown Potatoes {Tutorial}


  This year we over-bought potatoes for Thanksgiving. Majorly. I'm talking a whole 20 lb bag extra, just taking up space in the corner of my kitchen. The idea came to me to make and freeze my own hash browns to use up our potato surplus, and I've found that it's super easy! A bit time consuming, but an easy and cheap way to start good-for-you breakfasts during the week. Here's how I did it!

1. Peel and shred large potatoes. I used about 10 large russet potatoes and ended up with enough hash browns for about 3 meals. The potatoes can be easily shredded with a handheld cheese grater. Keep shredded hash browns in a bowl of cold water until all potatoes are shredded.

2. Drain hash browns and bring a large pot of lightly salted water to boil. 

3. Blanch potatoes for about 2-3 minutes, then drain and submerge in cold water. (Blanch is just a fancy term for quick-boiling and quick-cooling) This helps prepare the potatoes for freezing.

4. Rinse hash browns under cold water again and strain well.

5. Pat dry. (I used clean dish towels)

6. Package hash browns in freezer bags or food storage containers.

That's it! Now you have perfectly portioned hash browns ready-to-cook straight from your freezer. Much easier and less expensive than driving to the store to purchase a small bag of pre-shredded, usually frozen potatoes for 5x the price of making your own! Plus, with this method you can be sure that no added oils or preservatives have been added to your food. These potatoes, if properly stored, can be kept in the freezer for up to a year! So don't let those extra potatoes go bad, enjoy!