Frozen Hashbrowns from Laura at Heavenly Homemakers
Scrub and stab a bunch of potatoes. Place in an oven proof dish that has a lid. Bake at 350 degrees for 1 1/2 hours. Allow potatoes to cool completely.
Peel cool potatoes with a vegetable peeler. Cut out the bad spots.
Shred potatoes with a cheese grater. Either cook them now or freeze them for later.
To Freeze:
Lay them out on a parchment paper lined cookie sheet and freeze for several hours. Transfer to gallon freezer ziplocks.
To cook:
A cast iron skillet on the stove works wonderfully for these hashbrowns. Melt a very generous amount of butter in the skillet over medium high heat. Add potatoes and cook them on one side for 4-5 minutes, then turn. Cook until golden brown and slightly crispy. DON'T stir them or they will turn to mush.
If hashbrowns are frozen, just cook them a little longer on a slightly lower heat.
These are so yummy!!! Hannah and I just peeled and shredded about 8 pounds of potatoes. They are in the freezer now. :) I am thinking fresh eggs and homemade hashbrowns for dinner! That is some good eating! Thank you for helping me Sweetie!
Love Always,
Mommy
