Frozen Hash Browns Homemade Oamc
Transform your breakfast game with these irresistible Frozen Hash Browns Homemade OAMC (Once A Month Cooking). Crafted from scratch using fresh russet potatoes, this recipe ensures the perfect balance of crispiness and flavor in every bite. With simple pantry staples like salt, pepper, and optional spices such as paprika or garlic powder, you'll elevate your hash browns to gourmet status. The key to achieving golden, crispy perfection lies in soaking and thoroughly drying the potatoes to remove excess starch. These hash browns are pre-cooked, individually frozen, and ready to be reheated for a quick and effortless breakfast or brunch side dish. Best of all, they can be stored in the freezer for up to three months, making them an ideal meal prep option. Say goodbye to store-bought and hello to homemade convenience with these freezer-friendly hash browns!
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 2 teaspoons Salt
- 2 tablespoons Vegetable oil
- 1 teaspoon Black pepper
- 1 teaspoon Optional spices (e.g., paprika, garlic powder)
Instructions
Peel the russet potatoes and place them in a large bowl filled with cold water to prevent browning.
Using a box grater or food processor, shred the potatoes into fine pieces. Immediately transfer the shredded potatoes back into a bowl of cold water to remove excess starch.
Let the potatoes soak for 10 minutes, then drain them into a colander. Rinse under cold water until the water runs clear.
Working in small batches, squeeze out as much moisture as possible from the potatoes using a clean kitchen towel or cheesecloth. Dry potatoes are essential for crispy hash browns.
In a large mixing bowl, combine the shredded and dried potatoes with salt, black pepper, and any optional spices for additional flavor.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add a thin layer of the seasoned shredded potatoes, spreading them evenly in the pan.
Cook for 3-4 minutes on each side or until golden brown and crispy. Repeat with additional batches, adding more oil as needed.
Allow the cooked hash browns to cool completely on a cooling rack. Once cooled, place individual portions on a parchment-lined baking sheet and freeze for 1-2 hours until solid.
Once frozen, transfer the hash browns to a resealable freezer bag or airtight container. Label with the date and freeze for up to 3 months.
To reheat, cook the frozen hash browns in a skillet over medium heat with a little oil until heated through and crispy, about 5-7 minutes per side. Enjoy!
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4973 mg | 216% | |
| Total Carbohydrate | 398.2 g | 145% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 21.1 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 10134 mg | 216% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
