How to Make Frozen Hashbrowns

5 from 1 vote

How to Make Frozen Hashbrowns

Have you ever wondered what to do with leftover baked potatoes? Twice-baked potatoes might be a good idea, but a great idea is learning How to Make Frozen Hashbrowns.

Prep Time15

Cook Time20

Chill4

Total Time4 35

Course: Breakfast, brunch, Other

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 362kcal

Author: Nicole Durham

Cost: Recipe $2.23 / Serving $0.56

Equipment

Ingredients

6 medium Russet potatoes ($1.58)
1-2 tablespoons olive oil ($0.28)
salt and ground black pepper, to taste
3 tablespoons unsalted butter ($0.37)

US Customary - Metric

Instructions

Bake potatoes. Wash and scrub the Russet potatoes thoroughly. Pierce each potato several times with a fork. Rub with olive oil and season lightly with salt and black pepper. Place on a baking sheet and bake at 425°F for 45 minutes, or until fork tender. Let cool completely, then refrigerate overnight.
Grate and freeze. Remove the chilled potatoes from the fridge and grate them using a box grater, skin included. Spread the grated potatoes into an even layer on a parchment-lined baking sheet. Freeze for several hours or overnight, until completely solid. Break apart any large clumps and transfer to an airtight freezer container.
Cook hashbrowns. Heat a skillet over medium-high heat. Add the unsalted butter and allow it to fully melt. Add the frozen hashbrowns in an even layer and cook for about 5 minutes, or until golden brown. Flip and cook the second side for another 5 minutes. Remove from the skillet and serve immediately.

Notes

Scaling. Hashbrowns must freeze in a single layer. Use multiple baking sheets if making a large batch.
Storage. Frozen hashbrowns keep for up to 6 months in an airtight container.
After cooking. Cooked hashbrowns can be stored in the fridge for up to 4 days and reheated in a skillet.
Crispness tip. Avoid overcrowding the pan to ensure proper browning.

Nutrition