Homemade Frozen Hash Browns

I attempted making hash browns several times after I got married, but they didn’t turn out so good.  Gray, mushy, and gross would describe them very well.  I gave up and started buying frozen hash browns.  Then I read that you should bake the potatoes first and then grate them up and fry them.  Why didn’t I think of that??

So now when we have baked potatoes for dinner I bake way more than we need and put the left overs in the fridge over night.  In the morning I peel them, grate them, and fry them in olive oil or butter.  Yummm! no more grey, mushy, hash browns!!

DSCN5856 (640x480)-1Last week I bought a 50 pound box of huge baker potatoes for 10 dollars. 🙂

DSCN5835 (640x480)-1I don’t think we can eat all these before they go bad so I decided to freeze my own hash browns.  I figured this would be good practice for this fall when my garden gives me tons and tons of potatoes!! (hopefully)

After a little trial and error (and some potato therapy) I ended up with perfect frozen hash browns. 🙂

Here’s what to do:

Start with potatoes that are roughly the same size so they take the same amount of time to cook.

Wash them, poke them with a knife a couple times, (to avoid explosions) then place them directly on the rack in an oven that is preheated to 350 degrees.

These HUGE baker potatoes took 1 hour and 20 minutes to cook completely.  Regular size potatoes will take from 45 to 60 minutes to cook.  I found out by my third batch that if you under cook them a little they will grate MUCH easier, and ultimately found that cooking these big guys 55 minutes was about right.

When they are done, set them on the counter to cool.  When they’re cool enough to handle put them in the refrigerator until cold. (over night works well)  We tried to grate the first batch when they were still a little warm and ended up with mush.   🙁

Now that you have cold, slightly under cooked baked potatoes, it’s time to peel.

DSCN5850 (640x480)-1We grate them with a cheese grater.

DSCN5851 (640x480)-1Now take your nicely grated potatoes and sprinkle them on a greased cookie sheet.
If you skip this step and put them directly into freezer bags you will end up with a solid brick of smashed potatoes.  Don’t put to many on the tray or they will stick together as they freeze, and you want to be able to easily break them apart.

Note: If you’re having a bad day or feeling a little frustrated, then go ahead and pack them on the cookie sheet.  When they’re frozen solid take them out of the freezer, get a big metal spatula, (hammer, pickaxe, or splitting maul are all acceptable) and goggles, then start hacking and hacking at the potatoes to break them up.  After the hash browns are evenly dispersed in your hair and around the kitchen, take a deep breath…..potato therapy! (Disclosure – I am not a doctor or a therapist of any kind, I only share tips that work for me.)DSCN5866 (640x480)-1Place them in the freezer until frozen through.  This takes about an hour and a half.

Break them apart, scoop them into a labeled freezer bag, and store in the freezer.

DSCN5869 (640x480)-1There you have it!  Homemade frozen hash browns ready for breakfast or any recipe that calls for frozen hash browns! It sounds time consuming, but it’s mostly time spent doing other things (there’s always plenty to do) while the spuds are cooking/cooling/freezing etc…

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41 thoughts on “Homemade Frozen Hash Browns

  1. I worked as a cook in a restaurant for several years. if you just scrub your potatoes and put them ina large pot of water and bring to a boil. Then boil just till you can start to stick a fork in them Not all the way ,just about half way. Then remove and run cold water over them. Let cool ,refridgerate. peel and grate. I like to place small portions. like the frozen patties you can buy on the cookie sheet ,then freeze. . Place in bg after frozen

    1. Under cooking them definitely works the best! I will have to try the potato patties. Thanks for visiting Terrie and for the tips. 🙂

  2. Hi! I found you on the HomeAcre Hop- I LOVE this post! I am always looking for ways to avoid prepackaged food, and frozen hashbrowns evaded me! They’re recommended by Dr. McDougall, but I’m so suspicious of the kind you buy because I heard that they are sprayed with sulfites! Thanks again 🙂

  3. Ok first of all, love the name of your blog! 🙂 I was just thinking about hash browns the other week and wanting to buy them but they have a couple weird ingredients added and I thought, I need to see if anyone’s done this…well perfect! I found your post, it’s pinned and I can’t wait to try it!!!!!

    1. Hannah, Thanks so much for visiting and leaving all the nice comments! I am checking out your blog right now! It’s so nice finding other people out there with the same HEALTHIER food goals 🙂

  4. Hi Grace! You already know that I featured this post on The HomeAcre Hop 🙂
    Just wanted to let you know that I shared it on Facebook, Twitter, Stumbleupon, Pinterest, and Digg!

    Happy Easter!

  5. Hi,
    I blanch the potatoes with boiling way, I pour the potatoes and cold water in a large pan, and turn the heat until the water boiled. I off the heat immediately and left the pan on the stove a bout 20 minutes. I put in the freezer overnight. And I grated the potatoes and then frozen them.
    But after frozen when I thaw it to cook it so soft and so wet (too much water on it). Was it over cook?. Do you have any idea?

    1. Hmmm well, I have always baked mine in the oven instead of boiling them so that might make them a little soggy?? If you did over cook them they will be softer so it might be a combination of both. When I over cooked mine they where a little soggy after thawing them but they still fried up very nicely. Under cooking them is really the trick. I hope this helps!

  6. Thanks for the labor of love you have shared on making homemade hash browns. I look forward to making these for our family, May God bless your for your efforts!

  7. This is a wonderful post and I thank you for it. Found it on Pinterest and wanted you to know that the hash browns turned out perfect! Thanks

  8. I prefer using red potatoes instead of white potatoes. Red potatoes are not as dry, so they shred up so much nicer and keep their shape instead of breaking apart and becoming mushy. White potatoes are def the best for a good baked potato! 🙂

  9. I loved and am cooking my large potatoes now to make hash browns,you are so funny,I’ll take your therapy potatoe class…we used to live in a double wide,red. Really.gees,that was before I learned about painting.how fun.love your name too grace ,see you soon

    1. Thanks Yvette, good luck with the hash browns! You are the first person to tell me that you also have lived in a red double wide!!

  10. Thanks Grace, made these last night and they came out perfect. All of the recipes that recommend to soak raw potatoes and drain didn’t seem like they would work. I would think you would want the starch in the potato and get rid of the water, which baking them did. Thanks again!

  11. Thanks, this is great. We want to cut down on our starches, but still save some money and buy the 5 lb bag of potatoes. Don’t want to eat a whole bag before it spoils. Also our own hash browns won’t have the frozen ones additives. Your directions are great. One question though, how long do you think these will last in the freezer?
    Thanks again ☺

  12. Can’t wait to try these. I bet if you cover the cookie sheet pan with no stick foil it would make it easier to get them off once they are frozen.

  13. I live alone and make hash browns once in awhile. For small near instant batches, one can micro wave them until under done. Grate them hot with an oven mitt or soak in cold water to cool. Russets peel easily after cooking in the micro wave, other varieties I just leave the skin on or slice large skin surfaces and compost them. My mother mostly used white and red potatoes, though she never made hash browns from scratch. White potatoes have an easy to clean skin.
    I like your idea for freezing a large batch. I may eat them more often now.

    I know, some people do not like cooking in a micro wave, but once in awhile shouldn’t hurt.?
    May the Lord and Savior Bless You and Yours Always.

  14. Great recipes and tips on this website. Might mention that regular potatoes are often jammed with herbicides and insecticides. For that reason we grow our own. A 5 x 8 raised bed will give us a hundred pounds or more of Russets or others. They are extremely easy to grow (do not grow in the same area for a couple of years — rotate crops), and much healthier and better tasting. If you can’t do that, try for organic potatoes. It is potatoes and apples which seem to accumulate the most spray residue, so at least those two things should be organic if you can.

    Also — you can freeze mashed potatoes in baggies. They look really funny defrosting or at partial cook stage, but when fully cooked up again, and stirred, you can’t tell they aren’t fresh. I make mine with butter and cream cheese and freeze batches in quart storage bags. Really easy and yummy.

  15. Miss Grace…

    I appreciate your information and your slightly odd, sense of humor! I have potatoes from the garden that I need to process. I will save the larger spuds and then process all of the smaller ones according to your instructions. I have looked at a number of recipes for making hash browns and yours seems to be as easy as any. I don’t want mushy spuds. I do possess a hammer, splitting maul and pick ax…but dislike the thought of having to employ them in this manner. Thank you for your time and sharing your experience!


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