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Use this magic chopper to get the job done quicker. Alternatively, you can also dice the potatoes into small cubes to be added to breakfast casseroles and/or hashes. Shred the chilled potatoes with a box grater, food processor, or Kitchen Aid attachment. For better results, transfer your cooled potatoes to the refrigerator for at least 4 hours or overnight. Sometimes, this step is easiest when the potatoes are still slightly warm but you need them to be cool enough to handle.Īllow the peeled potatoes to cool completely before proceeding with the next step.

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Once the potatoes have been parboiled or parcooked in the oven, cool them just enough to peel the skin off with a paring knife. Continue reading to learn about easy and efficient ways to freeze your prepared potatoes. Alternatively, you can also dice into cubes. Using a box grater or food processor, shred the potatoes. There's two ways to do this easily as mentioned above and it will mostly depend on the quantity of potatoes that you are wanting to freeze. preserve) or to make hash browns for easy breakfasts, the simple steps are as follows: You must cook the potatoes first before freezing.įor detailed instructions, be sure to read this post in it's entirety for helpful hints and tips. It completely changes the texture and the potatoes become completely unpalatable. The most practical way for our family to preserve potatoes is to partially cook them first and then freeze.

You may then transfer them to the refrigerator for a few hours or overnight. Remove potatoes from oven and allow to completely cool. Bake at 350F degrees for 45 minutes or until just fork tender. Place all potatoes on a baking sheet (I used similar to this one) in single layer. This method is ideal for large batches because you can do 20 pounds at the same time, provided you have the baking pan to handle that quantity.Ĭlean and scrub the potatoes and poke them a few times with a fork. Remove potatoes from Instant Pot to and allow to cool completely before handling them. Once the cooking cycle is complete, allow 5 minutes for natural pressure release, then move the seal valve to release remaining pressure.

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Yukon Golds usually need 5 minutes to parboil while Russets need the full 8 minutes. Press 'Manual' and cook for 5-8 minutes, depending on the size of the potatoes. Close the lid and set the valve to sealing position. To cook in Instant Pot, place potatoes on a trivet with 1 cup of cold water. Once cooked to desired doneness, remove boiled potatoes from heat and let them cool completely before handling them. Once the water starts to boil, reduce the heat slightly to avoid the water boiling over and continue to boil for 7-10 minutes just until the fork or tip of a sharp knife goes in with slight resistance. Cover the pot with a lid and turn the stove to high heat. Place potatoes in a pot and cover with clean, cold water. This works for smaller batches and is super easy to do. Parboiling is the process of partially boiling the potatoes just until they are fully cooked. Method 1: Parboil potatoes on stovetop or Instant Pot. In short, all potatoes would work great for hash browns provided that you parboil them first. The reason is because the potatoes are already parboil before being flash frozen, thereby reducing the moisture content significantly. In my experience, I have found that when using the method below (cooking then freezing), the type of potatoes is less important than how you preserve them. But starchier baking potatoes like Russets will give you a better crisp. Yukon Golds are the best potatoes for hash brown patties because they hold their shape the best after being cooked.

Whether you're harvesting your own, or you snagged a few bags at a discount, freezing hash browns is a great way to preserve these spuds before they start sprouting and spoil. I even have a Pinterest board devoted strictly to potatoes because this is a food staple that is versatile and cost efficient. There's a myriad of ways to prepare them, from pan-frying them, to adding them to soups and breakfast casseroles. We go through potatoes pretty quickly around here.

This post is full of very helpful information so try not to skip over and just get to the recipe. We can avoid all of those steps simply by parboiling or partially cooking the potatoes first which will naturally remove a lot of moisture from these spuds. Most recipes for crispy hash browns require soaking the shredded potatoes in cold water first, then rinsing, then squeezing them to remove as much moisture as possible. The best part about these hash browns is that it's almost effortless. There's one ingredient in these frozen hash browns: potatoes, which makes it naturally Paleo and Whole30 compliant. Making hash browns from scratch are a great way to avoid unnecessary starches and rancid oils.

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