Have you ever wondered what to do with leftover baked potatoes? Twice-baked potatoes might be a good idea, but a great idea is making your own frozen hashbrowns!
Once you learn how to make frozen hashbrowns you'll never want to buy storebought again. It's so simple and easy that it's almost laughable to think what you paid for convenience in a bag. Save money and make shredded hashbrowns at home whenever you want.
I love making frozen shredded hash browns because no one around here eats leftover baked potatoes. I always make a few too many when I make Oven Baked Potatoes because you never know when someone is going to want another one. I also hold out hope that no one wants more just so that I can make and prep hashbrowns for the weekend.
🥘 Ingredients
- Baked Potatoes- In reality they could have been baked, microwaved, or even boiled. What's important is that they were cooked all of the way through and then cooled overnight in the fridge so that they can be firm and easy to handle.
- Butter
- Seasonings
For specifics, please see the recipe card below.
🍽 Equipment Needed
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- Baking sheet
- Parchment paper
- Cheese grater
- Skillet or Griddle
🔪 Instructions
Check out how to Make Frozen Hashbrowns with these simple step-by-step instructions:
Bake Potatoes (if needed)
- Wash and scrub your russet potatoes well. Pierce them with a fork several times.
- Rub the potatoes in olive oil and sprinkle on some salt and pepper.
- Bake at 425 degrees F on a baking sheet for 45 minutes or until fork-tender.
- Let cool and then place in the fridge overnight to chill.
Make Hashbrowns
- In the morning, grab your cold potatoes and run them over a cheese grater, skin and all.
- Spread the grated potatoes over a parchment paper lined baking sheet into a nice and even layer.
- Place the baking sheet into the freezer overnight or for several hours until frozen solid.
- Break up the potatoes so that there are no large clumps and then place them into an airtight container in the freezer. Label it if needed.
Cook Homemade Frozen Hashbrowns
- Heat a skillet to medium-high heat and then add in the butter. It's important to preheat your skillet before adding the potatoes.
- Once the butter has melted, add your hashbrowns to the pan. Cook for about 5 minutes, until golden brown, and then flip and cook the other side for about 5 more minutes.
- Season your hashbrowns as desired.
- Remove from skillet and serve.
🍴 Recipe Tips
This recipe can be scaled depending on what you have on hand or how many hashbrowns you want to make. Just make sure to allow the hashbrowns to have space to freeze in an even layer on a baking sheet before storing.
So if you make a bunch, you may need more than one baking sheet. This step helps to prevent the potatoes from sticking together in the freezer, making it easier to grab your desired amount before using.
💭 FAQs
Once frozen and placed into an airtight container your hashbrowns are good for up to 6 months. Just grab what you need and use it whenever the mood strikes. Once cooked, leftover hashbrowns can be stored in the fridge for up to 4 days.
Getting your skillet nice and hot helps, so make sure to preheat it before adding anything to the pan. You want the temp to be about medium high. Melt butter or olive oil in the skillet until it begins to sizzle. Add your frozen hashbrowns to the pan and cook for about 5 minutes until the bottom of the hashbrowns is golden in color and then flip. Cook the other side for another 5 minutes and remove from heat.
More great breakfast recipes to check out soon
- Sheet Pan French Toast Breakfast
- Overnight Tater Tot Breakfast Casserole
- Birthday Cake Crepes
- Scrambled Eggs with Spinach and Tomatoes
- Simple Crepes (with Pancake Mix)
- Old Fashioned Blueberry Muffins
📖 Recipe
How to Make Frozen Hashbrowns
Ingredients
- 6 medium Russet Potatoes ($4.32)
- 3 Tablespoons Butter ($0.27)
- Seasonings-to taste
- 1-2 Tablespoons Olive Oil ($0.26)
Instructions
How to Bake Potatoes
- Wash and scrub your russet potatoes well. Pierce them with a fork several times.
- Rub the potatoes in olive oil and sprinkle on some salt and pepper.
- Bake at 425 degrees F on a baking sheet for 45 minutes or until fork-tender.
- Let cool and then place in the fridge overnight to chill.
How to Make Hashbrowns
- In the morning, grab your cold potatoes and run them over a cheese grater, skin and all.
- Spread the grated potatoes over a parchment paper lined baking sheet into a nice and even layer.
- Place the baking sheet into the freezer overnight or for several hours until frozen solid.
- Break up the potatoes so that there are no large clumps and then place them into an airtight container in the freezer. Label it if needed.
How to Cook Homemade Frozen Hashbrowns
- Heat a skillet to medium-high heat and then add in the butter. It's important to preheat your skillet before adding the potatoes.
- Once the butter has melted, add your hashbrowns to the pan. Cook for about 5 minutes, until golden brown, and then flip and cook the other side for about 5 more minutes.
- Remove from skillet and serve.
Notes
Recipe Tips
- This recipe can be scaled depending on what you have on hand or how many hashbrowns you want to make. Just make sure to allow the hashbrowns to have space to freeze in an even layer on a baking sheet before storing.
- So if you make a bunch, you may need more than one baking sheet. This step helps to prevent the potatoes from sticking together in the freezer, making it easier to grab your desired amount before using.
Sarah says
Ok, I am going to try this fantastic idea and I will be back to leave a review. (I also told my sister, so maybe she will do the same.)