It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Freeze-Ahead Breakfast Hash Browns
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Don't feel like peeling potatoes to make hash browns for breakfast? No problem, make them ahead of time and freeze until you're ready to use them. A great way to always have homemade hash browns on hand.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
5 pounds potatoes
salt and pepper, to taste
olive oil, as needed
directions
Preheat the oven to 425 degrees F.
Peel and dice the potatoes and place them in a large bowl. Drizzle with olive oil, tossing to coat the potatoes in the oil (just enough oil to lightly coat them). Season as desired with salt and pepper.
Spread the potato cubes out on a baking sheet. Place the potatoes in the oven and bake at 425 degrees F for 20-25 minutes or until cooked through. Stir the potatoes occasionally so they brown evenly.
Remove the baking sheet from the oven and let cool completely. When cool, place the baking sheet in the freezer and flash-freeze the potato cubes for 30-45 minutes or until frozen solid. Transfer the frozen hash browns to an airtight container.
Freeze for up to 4 months. Reheat in the oven at 350 degrees F for 10 minutes, stirring occasionally. Can also be reheated in a skillet on the stove.
recipe tips
For uniform cooking, cut the potatoes into even-sized pieces.
Try different types of potatoes for variety in texture and flavor.
If baking multiple trays of potatoes, rotate them halfway through baking for even browning.
For a spicier version, sprinkle some crushed red pepper flakes or cayenne pepper on the potatoes before baking.
When transferring the frozen hash browns to a container, label it with the date to keep track of how long they've been in the freezer.
Use a metal spatula to flip the potatoes during baking for the best results in achieving an even crisp.
Reheat only the amount of hash browns you plan to eat, as they are best enjoyed fresh and may become soggy upon repeated reheating.
common recipe questions
What type of potatoes are best for making hash browns?
Russet potatoes are ideal for making hash browns due to their high starch content, which helps them become crispy when baked or fried.
Can I leave the skin on the potatoes?
Yes, you can leave the skin on the potatoes for added texture and nutrients. Just make sure to scrub them well before dicing.
How can I make sure my hash browns are crispy when reheated?
For crispy hash browns, spread them in a single layer with space between each piece when reheating. In the oven, use a baking sheet and in a skillet, make sure not to overcrowd the pan.
Is there a way to make these hash browns without oil?
You can bake the potatoes without oil for a lower-fat option, but they may not be as crispy. A parchment paper-lined baking sheet can help prevent sticking.
How do I prevent the hash browns from sticking to the baking sheet?
Use a non-stick baking sheet or line your baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Can I add other seasonings to the hash browns?
Yes, feel free to add garlic powder, onion powder, paprika, cayenne, or any other favorite seasonings to taste before baking.
Why is it important to flash-freeze the hash browns before storing them?
Flash-freezing the hash browns individually before putting them in a container prevents them from sticking together, making it easier to take out only what you need for reheating.
How do I prevent freezer burn on the hash browns?
Make sure the hash browns are completely cool before freezing, and use an airtight container or a freezer bag with as much air removed as possible to prevent freezer burn.
Can I cook the hash browns in an air fryer for reheating?
Yes, an air fryer is excellent for reheating hash browns. Cook them at 350-400 degrees F for a few minutes until they are crispy and heated through.
What's the best way to serve reheated hash browns?
Serve the hash browns as a side for breakfast dishes such as eggs, bacon, and pancakes, or use them as a base for a breakfast skillet with cheese, vegetables, and a fried egg on top.
nutrition data
448 calories, 1 grams fat, 102 grams carbohydrates, 12 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
May 17, 2014
Added some cayenne pepper to give them a kick
March 28, 2014
Excellent recipe! Made up a large batch to keep in the freezer so we can have hash browns on busy mornings when we wouldn't normally have the time to make them totally from scratch (and it's better and cheaper than store bought)
May 19, 2013
I love hashbrowns but when breakfast time rolls around I rarely feel like peeling potatoes. This is one of the best ideas! The potatoes turned out great and it was so handy to have them in the freezer for when we wanted them.