Tuesday, March 30

Frozen Potatoes

Who knew! It is simple to make your own hashbrowns. And the best part is, that you can freeze them, and use them when ever you want. As a college student this is so helpful, since I am often running late in the morning, and this is a quick way to make a delicious breakfast complete.

Also, this is a great way to save potatoes that are about to go bad. You know, when they start growing eyes...

Frozen Hash Browns
Potatoes (un-peeled*)
Olive oil

1. Clean potatoes and dice them (or grate them, for thinner potatoes) into small cubes. The size is up to you and your preference. I made cubes about 1/4".

2. Boil water with a pinch of salt. Add potatoes and boil them until they are just tender (not too mushy).

3. Remove from heat, and strain water off of the potatoes.

4. Grease a cookie sheet with olive oil and spread the potatoes evenly, in a single layer. Freeze potatoes on cookie sheet.

-When they are frozen, you can scrape them in a bag or tupperware, for easy storage. Freezing them on a cookie sheet keeps them from freezing into one large block. This way, it is easier to take them out as you need them.

-To cook, take your desired amount out of the freezer and cook in a fry pan, with a little olive oil until browned.

*A note on the peels of potatoes. Don't peel 'em! The peels are easily cleaned and store many of the nutrients of the potatoes. By removing the peel you are reducing the nutritional value of the potato. The peels are high in fiber, iron, copper, potassium and many other great nutrients. So don't forget to leave to peel!

Enjoy eating

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