Although potatoes are high in calories, they are low in fat and provide important nutrients, including dietary fiber, carbohydrates, potassium, calcium, vitamin C and folate. Frozen, homemade hash browns are ready to prepare in moments when you need them. They are rich in flavor and usually contain fewer preservatives than commercial hash browns. When properly frozen, hash browns maintain quality for 12 to 18 months.
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Selection and Preparation
High-quality potatoes suitable for freezing are firm without sprouts, soft spots, bruises, large blemishes or wrinkles. Avoid potatoes with green skin, which is an indication that the potatoes are sunburned. Green potatoes have a bitter flavor and contain a substance that is toxic when eaten in large quantities. Wash and peel the potatoes, and then remove the eyes and small blemishes.
Cubed Hash Browns
For cubed hash browns, cut the potatoes into cubes measuring about 1/2 inch. To promote even cooking, make the size of the cubes as uniform as possible. Blanch the potatoes to preserve the color, flavor and texture. To blanch cubed potatoes, place them in a kettle filled with boiling water. Set the timer for three minutes and then transfer the potatoes to a bowl of ice water as soon as the timer rings.
Grated Hash Browns
To freeze grated hash browns, boil whole, clean potatoes in the jackets until the potatoes are almost done but still firm. When the potatoes are cool enough to handle, they are ready to peel and grate. Form the grated potatoes into serving-size patties, and then freeze the patties on a baking sheet.
Place cubed hash browns in moisture- and air-proof containers such as rigid plastic freezer containers or resealable plastic bags. To freeze grated hash browns, place the frozen hash brown patties in a plastic freezer container or resealable bag. To simplify serving, put a piece of freezer wrap between each patty or wrap each patty in an individual resealable bag. Label each bag or container, noting the date and the contents.