How to Make and Freeze Your Own Homemade Hash Browns
Wondering how to make and freeze your own hash browns? Thankfully, once you know how to do it, making homemade hash browns is easy and so rewarding! You can store them in gallon bags in the freezer in serving-size portions so they’re super easy to pull out and fry up for breakfast in just a few minutes.
Pin This Post for Later!
This post contains affiliate links, which means that we make a small commission at no extra cost to you. You can view our full disclosure here.
Why Make Your Own Hash Browns?
Hash browns are easily one of my favorite parts of breakfast. Filling, salty, and delicious! And if you’re like me, maybe you’d think that hash browns are simply shredded potatoes. But if you buy your hash browns from the grocery store, you may need to think again. I recently checked out the ingredients on a bag of shredded hash browns I had bought at Aldi and I was so surprised by the plethora of added ingredients!
Awhile ago, we decided to switch to more animal fat-based breakfasts with more protein rather than things like homemade granola and oatmeal (we still eat those too, just not as much). The problem, though, is that hot, meat-based breakfasts tend to take a lot more time than pouring a bowl of granola and adding some milk!
Thankfully, we found some delicious, nitrate-free pork sausages from Costco and ham slices from Aldi, which only take a few minutes to make in the cast iron. But shredding hash browns every day was way too much work. So, big batch, make ahead hash browns it was!
Now, I use the food processor to shred a 10lb bag of potatoes about once a month. We freeze them and store them in serving-sized portions and pull them out to cook up in just a few minutes. They’re easy, delicious, and only one ingredient! Making homemade hash browns is also an efficient way to feed large groups for breakfast – they’re delicious, allergy-friendly, and inexpensive!
FAQs About Freezing Hash Browns
Apparently, there are all sorts of opinions about how to make and store homemade hash browns on the internet. (Who would have guessed?) And there are lots of ways to do it!
I do it the easy way!
While I can’t say with certainty that it’s THE right way, we have been using this method for over a year without any issues – and enjoying delicious hash browns many times per week!
Here are some common questions about freezing your own hash browns.
Can you freeze raw hash browns?
Yes, absolutely! Shredded, raw potatoes are just fine to freeze for later use. You do not have to cook your hash browns before freezing them. (That sounds like more work than it’s worth, honestly!)
Do you have to soak hash browns before freezing?
No, you don’t. Some people like to soak potatoes in a bowl of cold water to remove excess starch and help them to get crispier. But honestly, our frozen hash brows crisp up quite nicely (even better than using shredded fresh potatoes) without soaking.
However, you could certainly try this if yours aren’t turning out how you like them or if you want to remove some potato starch.
Do you have to remove excess water before freezing?
I *usually* remove the excess water from the hash browns before freezing. After I spread them on the baking sheet, I just take a paper towel or a clean kitchen towel and blot them a bit to remove some of the excess moisture. However, I’ve also NOT done this on occasion and they still turn out.
I have found that some potatoes can hold more water than others. For the crispiest hash browns, you’ll want to remove as much excess water as you can.
Do you have to thaw frozen hash browns before cooking?
Nope! Again, we do it the easy way! You do NOT need to let your frozen hash browns come to room temperature before cooking them. You don’t even need to thaw them in the fridge. Just pull them out of the freezer and fry them up. Our frozen, shredded potatoes make delicious, crispy hash browns in about 10 minutes.
That’s why it’s such a great way to make a hot breakfast simple!
What type of potatoes are best to use for hash browns?
We generally use Russet potatoes to make hash browns.
Is making your own hash browns cheaper than buying them?
Way cheaper! I checked the prices at our local Aldi out of curiosity, and here’s what I found.
- Frozen hash browns – $1.91 per pound
- Russet potatoes – $0.36 per pound
Not only is making your own hash browns significantly cheaper, but you also don’t have to worry about added ingredients.
Tip: Check your store’s pricing on different size bags of potatoes. At our Aldi, 5 lbs of potatoes is $3.49 and 10 lbs is $3.59! $0.10 more for double the amount!
Supplies You’ll Need to Make and Freeze Hash Browns
This homemade hash brown recipe is very simple – potatoes! Here are a few other items you may need to make and freeze your own hash browns:
- Russet potatoes
- A food processor (you could also use a cheese grater, but honestly this would be very time consuming if you want to make large batches)
- Paper towels, for removing excess water
- Baking sheets
- Gallon freezer storage bags (larger bags would work, too)
How to Freeze Hash Browns
Freezing grated potatoes for hashbrown patties is super easy. Here’s how we do it!
- Wash your potatoes and slice into wedges (just small enough to fit into your food processor). No need to peel them. I like to do a 10lb bag at a time when possible, which translates to about 4 gallon Ziploc bags full.
- Shred using a food processor. You could also use a regular box grater if you don’t have a food processor.
- Lay the shredded potatoes in an even layer on a baking pan (like a cookie sheet with edges). For 10lbs, I use 3-4 baking sheets. It doesn’t have to be a super thin, single layer. About 1/4 inch thick will do.
- Use a paper towel or clean kitchen towel to blot your layer of hash browns. It’s preferable to remove at least some of the water, so there’s not too much moisture. However, I’ve also skipped this step and they’ve been just fine.
- Stick the baking sheets in the freezer until they’re thoroughly frozen. Depending on the temperature of your freezer, this may take a couple of hours.
- Take the pans out and let them thaw for 5-10 minutes. You don’t have to let them thaw at all, but I’ve found that when they get just a LITTLE bit softer, they’re much easier to break apart into frozen patties and pieces don’t go flying across the kitchen.
- Use a butterknife or the back end of a wooden spoon to chip your frozen layer into patties. No need to be precise – they will break apart on their own. I usually try to get pieces that are about 4-5″ across.
- Store your pieces in airtight freezer bags, and stick them back in the freezer until you’re ready to enjoy! You can also keep them in the fridge in an airtight container for up to two days.
How to Cook Homemade Frozen Hash Browns
Cooking hash browns is easy, especially when they’re all shredded and ready for you! When you’re ready to try your homemade hashbrowns, they only take about 10 minutes to cook up. All you’ll need is a bit of olive oil and a hot skillet (we use cast iron).
- Heat your cast iron pan on low to low-medium heat.
- When warm, add some olive oil and add your hash browns to the pan.
- Cook on low to low-medium for about 10 minutes, flipping a few times and spreading them apart as they heat up.
- Remove when they’re nice and crispy – about 10 minutes.
- Add some salt and enjoy!
How to Freeze Hash Browns
Making homemade hash browns is easy and so rewarding! You can store them in gallon bags in the freezer in serving-size portions so they're super easy to pull out and fry up for breakfast in just a few minutes.
Ingredients
- Russet potatoes
- A food processor (or box grater)
- Paper towels (or a clean kitchen towel)
- Baking sheets
- Freezer storage bags
Instructions
- Wash your potatoes and slice into strips (just small enough to fit into your food processor). No need to peel them. I like to do a 10lb bag at a time when possible, which translates to about 4 gallon Ziploc bags full.
- Shred using a food processor. You could also use a regular box grater if you don't have a food processor.
- Lay the shredded potatoes in an even layer on a baking pan (like a cookie sheet with edges). For 10lbs, I use 3-4 baking sheets. It doesn't have to be a super thin, single layer. About 1/4 inch thick will do.
- Use a paper towel or clean kitchen towel to blot your layer of hash browns. It's preferable to remove at least some of the water, so there's not too much moisture. However, I've also skipped this step and they've been just fine.
- Stick the baking sheets in the freezer until they're thoroughly frozen. Depending on the temperature of your freezer, this may take a couple of hours.
- Take the pans out and let them thaw for 5-10 minutes. You don't have to let them thaw at all, but I've found that when they get just a LITTLE bit softer, they're much easier to break apart into frozen patties and pieces don't go flying across the kitchen.
- Use a butterknife or the back end of a wooden spoon to chip your frozen layer into patties. No need to be precise - they will break apart on their own. I usually try to get pieces that are about 4-5" across.
- Store your pieces in airtight freezer bags, and stick them back in the freezer until you're ready to enjoy! You can also keep them in the fridge in an airtight container for up to two days.
To cook:
- Heat a cast iron pan on low to low-medium heat.
- When warm, add some olive oil and add some hash browns to the pan.
- Cook on low to low-medium for about 10 minutes, flipping a few times and spreading them apart as they heat up.
- Remove when they're nice and crispy - about 10 minutes.
- Add some salt and enjoy!
Related Posts
