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Our family loves breakfast! Every Saturday morning we have to resist running to the nearest fast food place or diner to indulge.
We made it a bit easier on ourselves by cooking up these make ahead hash browns. Then we can fry them up with a side of eggs in the comfort of our own home! Not to mention we can use them in recipes that call for them.
We wait to make these until potatoes go on sale. When we made these up we found 10 pound bags of russets for $1 a piece during a case lot sale! We ended up buying 80 pounds and freezing them in various ways. (We’ve already shared our recipe for make ahead freezer french fries here!)
Ingredients
- Russet potatoes
Instructions
- Preheat oven for 350 degrees Fahrenheit.
- Thoroughly scrub potatoes. Using a fork, poke several vent holes in each potato.
- Bake the potatoes for one hour or until just fork tender. Place potatoes in the fridge until cooled.
- Shred potatoes. Line a baking sheet with parchment paper.
- Using a cookie cutter or mason jar lid, portion out how much potatoes will be in each hash brown. Shape potatoes into thin oblong ovals.
- Place hash browns onto parchment paper in a single layer. Once pan is full, you may put down another layer of parchment paper and another layer of hash browns if needed.
- Place sheet into freezer until potatoes are frozen solid – usually overnight. Place frozen hash browns into freezer safe bag. Hash browns are good for up to one year in the freezer.
- We recommend thawing the hash browns in the fridge overnight. Drain any excess liquid, then use as directed in the recipe.
- Preheat oven to 350 degrees Fahrenheit.
- Place frozen patties on a greased cookie sheet in a single layer.
- Bake for 50 minutes or until golden brown, flipping them halfway through.
- Preheat your deep fryer to 375 degrees Fahrenheit
- Fry hash browns for 2-4 minutes or until golden brown.