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
Friday, May 14, 2010
Potato Hints
Tip from: Laura at Heavenly Homemakers
Here is a great way to bake potatoes. Scrub and stab each potato. Place in a oven proof dish with a lid (stone pan with lid, dutch oven, roasting pan, etc.). Bake at 350 degrees for 1 1/2 hours. That's it! So easy!
This works very well and is much faster and easier than wrapping each potato in foil. I haven't done the research yet, but I have heard that foil is not very healthy to use in cooking. Here's a great way to avoid it!
__________________________________________________________________________
To peel potatoes quickly, wash and score them. Put them in a pan with enough water to cover them. Bring them to a boil and boil them for 20-30 minutes. Put them in a bowl of ice water and gently twist each ending opposite directions to slip the skins off. This is so much faster than peeling them with a peeler before boiling them.
I just baked 10 lbs. of pototoes in my roasting pan and we had them for dinner and the left overs we shredded up for hashbrowns. Yum! We also cube leftover baked potatoes and freeze them for soup. It works great in soup like Cheesy Vegetable Chowder.
Love Always,
Mommy
Here is a great way to bake potatoes. Scrub and stab each potato. Place in a oven proof dish with a lid (stone pan with lid, dutch oven, roasting pan, etc.). Bake at 350 degrees for 1 1/2 hours. That's it! So easy!
This works very well and is much faster and easier than wrapping each potato in foil. I haven't done the research yet, but I have heard that foil is not very healthy to use in cooking. Here's a great way to avoid it!
__________________________________________________________________________
To peel potatoes quickly, wash and score them. Put them in a pan with enough water to cover them. Bring them to a boil and boil them for 20-30 minutes. Put them in a bowl of ice water and gently twist each ending opposite directions to slip the skins off. This is so much faster than peeling them with a peeler before boiling them.
I just baked 10 lbs. of pototoes in my roasting pan and we had them for dinner and the left overs we shredded up for hashbrowns. Yum! We also cube leftover baked potatoes and freeze them for soup. It works great in soup like Cheesy Vegetable Chowder.
Love Always,
Mommy
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