Homemade Hashbrowns

I decided to start the morning with some homemade hashbrowns in a breakfast skillet scramble. Yum! I can't imagine why anyone would buy hashbrowns. They are so simple to make, cost far less and taste oh so much better!

There are two schools of thought on homemade hashbrowns. My sister-in-law uses raw potatoes grated in her food processor and then fries them up. They are tasty, but don't really stick together much. I like to boil my potatoes first, then grate them and make the patties. These are tasty too... but they make the actual patties.

The trick when you boil them is to leave the peels on and boil them just until they get a little tender (about 10 minutes). Don't boil them as long as you would for mashed potatoes. They need to still be firm... or you'll have mushy hashbrowns. Then chill them. Some recommend overnight chilling and this is good if you plan ahead. I'm more spontaneous... so, mine were chilled with cold water and a sit in the fridge for about 30 minutes. It works.

Then, you just peel them, grate them and you can scoop them into the skillet and fry with butter and onions... or however you like them.

If you want to freeze them for later use, simply place waxed paper on a cookie sheet and put the piles of hashbrowns on it. Place in the freezer and freeze individually. Then, when frozen, move to freezer safe bags or vacuum seal.