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Home Made Hash Browns

posted Aug 26, 2014, 9:47 PM by Ivy Hunter   [ updated Apr 18, 2015, 10:23 AM ]
DIY Home made hash browns - Freezer ready

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Sitting on the open air upstairs porch with a hot plate of sauteed vegetables, a traditional hash brown with ketchup, and a cup of coffee in the other seems like the perfect thing to a warm summers end. During the month of August we have potatoes in season. 50 pound bags on sale for a mere $8.99 and you would rather pass on that unless you own a restaurant. I took the challenge since I love to buy what's in season, prepare it, store and save it so I have the foods bought at their lowest cost, in peak season at their highest nutritional value ready to go.

*Pre-rinse and scrub the amount of potatoes you want to use, I used about 5 pounds.

You will need:

  1. Some way of shredding the potatoes: a food processor, mandolin, or cheese grater will work. Any will do, and this gives you the form that works best in hash browns.
  2. A bakers ring, typically they are used for biscuits, or eggs. These rings are typically stainless steel and you can substitute these by using a deep cookie cutter, or some shape you can come up with that is resistant to water. Plastic containers can do, since you will be working with room temp semi-cooked potatoes to form your hash browns.
  3. Cookie sheet
  4. Oil

1. Slice, shred, grate, or use a food processor. I used a mandolin to slice about 5 pounds of potatoes to make these hash browns. After the rinsing process you can slice them up any way you want. The purpose is to get them into the form they will be used to form your hash browns. Small slivers is what you are after.

2. Soak your sliced potatoes in water, swish around using your hands so the water becomes whitish. You will be releasing most of the free starch this way, which improves the crispy golden brown result with the hash browns.

3. Rinse and repeat if your water was really milky. The rinsing will help to remove more starch and give the crispy golden brown edges.

4. Pour about 3 tablespoons of olive oil over the potatoes and use your hands to toss them, mixing well so they are almost all coated with a thin layer of oil. This prevents sticking to the cookie sheet. 

5. Place them onto a cookie sheet about 1 to 2 inches deep. Layering is going to happen.

6. Pre-bake at 375 degrees for 15 minutes. Most will be tender soft, and some will still be crunchy raw in the middle. Now you are ready to form your hash browns.

7. Using a mould, bakers ring, or deep stainless steel cookie cutter you press this mixture into the form and then place onto a cookie sheet for freezing. Freeze these formed beauties for 2 hours, then place them into a sealed container and keep in the freezer until you are ready to have hash browns.

8. When you are ready for some hash browns, get 1 tablespoon of oil in a pan and pan fry them until golden brown. Add salt while still hot. Serve with ketchup or black pepper gravy.


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