Before, I had simply shredded a raw potato, then tried to fry it. Yum, yum, yum! Ever since I discovered this hashbrown making trick…we have the most delicious hashbrowns. Cook until the potatoes are golden brown and slightly crispy. Try not to turn them too much so they don’t get mushy. If the hashbrowns are frozen, you can cook them the same way as if they were not frozen…it will just take a few more minutes.Ĭook them on one side for 4-5 minutes, then turn. I also use quite a bit of sea salt or onion salt. I use a generous amount of butter, because I love the flavor butter gives my taters. I usually cook my hashbrowns in my electric skillet or in a cast iron skillet on the stove. Put the cookie sheet into the freezer for a couple of hours or until the potatoes are frozen, then transfer them into freezer bags to cook up when you’re ready. To freeze them, lay them flat on a parchment paper lined cookie sheet. They shred very easily because they are soft after baking.Īt this point, you can either cook them, or freeze them. Shred your potatoes with a cheese grater. Then feel free to leave them unstabbed.Īllow your baked potatoes to cool. Unless you want a massive potato explosion in your oven. Be sure to stab each potato with a knife before baking so you don’t have a massive potato explosion in your oven. I avoid using aluminum foil if at all possible in baking, so I always just place my scrubbed potatoes into a covered dish and bake them for about 1 1/2 hours at 350°. So let’s get started, shall we? How to Make Frozen Hashbrownsįirst, scrub your potatoes…as many as you want.īake the potatoes. These hashbrowns are so inexpensive, especially when you’ve taken advantage of a good deal on potatoes. Oh, and can you say “inexpensive”? Yes, I thought you could. That way, I’ve preserved some of my good organic potatoes, plus I’ve got EASY hashbrowns ready to pull out and cook up for breakfast or dinner anytime I need them! Remember how I got 50 pounds for such a good price last week? I plan on putting up several pounds of them into the freezer in hashbrown form. Not only does this make delicious homemade hashbrowns, it is a great way to use up an abundance of potatoes before they start sprouting. When my friend Brenda shared this little trick with me…I gave it a try and it WORKS! You can cook anything you’d make in the oven.I’ve always had a hard time making good homemade hashbrowns. You place the food in a fryer-style basket and hot air rapidly circulates all around the food, making the food crisp – much like deep-frying, but without the oil. However, if you love additional flavors, add herbs or spices as per your liking.Īn air fryer is an incredibly easy way to cook just about anything. Seasonings: Salt and black pepper are just enough to add the flavors you require.When using olive oil for cooking purposes, make sure it is premium quality and extra virgin. It is often our top choice for cooking things like hash browns when you don’t need to worry about the smoke point. Olive oil: Olive oil is loaded with healthy fats.That’s because they are high in starch and have low moisture content. Potatoes: Although several types of potatoes are available in the market, I recommend using russet potatoes to make hash browns.If you would rather not purchase frozen hash browns, you can make your own with these four simple ingredients. We particularly like Ore Ida Hash Browns. Making hash browns in the air fryer is effortless if you buy pre-formed frozen hash browns at the store.
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