What does a one or two pound bag of hashbrowns cost these days? I really have no idea, since I never buy them, but I do know that I can make 20 pounds of my own hashbrowns for about $5-$6, with very little effort. Yes, 20 pounds!
How to Make Homemade Hashbrowns
1. Bake a bunch of potatoes. After scrubbing the potatoes, poke them a few times with a knife or fork. Click to see what happens when they don’t get poked. Sigh. I put all my potatoes in a baking dish with a lid and bake them at 350° for 1 1/2 hours or so. They are done when they are easily poked with a fork.
*** I occasionally cook my potatoes in the microwave, but the texture turns out differently. I haven’t tried that cooking method for hashbrowns. I’ve also heard mixed reviews on the crock pot method, and am simply unwilling to mess with a good thing, so I haven’t tried that either. Baking it is!
2. Allow potatoes to cool, and then refrigerate for several hours or overnight.
3. Shred the cold, baked potatoes with a cheese grater.
I don’t bother peeling the potatoes first. Much of the skin stays intact during shredding, and I simply toss it in the compost pile. The bit of skin that gets shredded with the potatoes doesn’t affect the taste or texture.
*** If I owned a food processor, my life would likely be easier and shredding would be faster. But I don’t, and the cheese grater works fabulously.
4. Heat cooking oil (I use expellar pressed coconut oil or palm shortening) to medium in a heavy skillet. I use enough oil to easily cover the bottom of the skillet. Enough oil makes them nice and crispy, so don’t skimp!
5. Carefully add shredded potatoes to the hot oil, add some salt (or seasoned salt, or whatever seasoning you like), and leave them alone! Let the potatoes cook for about 5 minutes. Scrambled hashbrowns aren’t nearly as tasty as scrambled eggs. They get mushy. And messy.
6. Flip the potatoes over and cook for another 5 or so minutes.
7. Serve with ketchup. Oh, wait. Maybe that’s just how I like my hashbrowns. How do you like yours?
*** Feel free to freeze your hashbrowns before frying them up. Simply spread them out on a cookie sheet and stick them in the freezer. Once frozen, break apart and store in a large ziplock bag. That’s the kind of convenience food I like!