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upclose view of frozen hashbrowns on a baking sheet
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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 making your own frozen hashbrowns!
Prep Time15 mins
Cook Time20 mins
Chill4 hrs
Total Time4 hrs 35 mins
Course: Breakfast, brunch, Other
Cuisine: American
Servings: 4 people
Calories: 362kcal
Author: NicoleDurham


  • 6 medium Russet Potatoes
  • 3 Tablespoons Butter
  • Seasonings to taste
  • 1-2 Tablespoons Olive Oil


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.


Serving: 1serving | Calories: 362kcal | Carbohydrates: 59g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 91mg | Potassium: 1350mg | Fiber: 5g | Sugar: 2g | Vitamin A: 287IU | Vitamin C: 18mg | Calcium: 64mg | Iron: 3mg