TSC’s Freezable Hashed Brown Patties

If there is something I make that I’m proud of, it is this: My hashed brown patties. If you have a mandolin, they don’t even require much effort, and what’s great is you can stockpile these. Would you believe that the ones in the photo above were in a freezer for eight months? And they were delicious. I don’t know if anyone else does something like this (the freezing method), because I just kinda made it up, but I promise you it works. It’s also VERY basic:

TSC’s Freezable Hashed Brown Patties

Ingredients: For the day you prepare them for the freezer, just potatoes, cooking spray, and possibly a little flour. Not sure if it’s okay to use egg if you plan to freeze them. For the day you eat them: Vegetable oil, salt, ketchup.

  1. Peel and rinse the potatoes.
  2. Grate them. I use the medium tooth setting on my Benriner mandolin. (I tried the smallest tooth setting once and it kinda worked but the results literally looked like pancakes, smooth and homogenous.) If you’re doing a LOT, do it in batches (grate, cook, grate, cook…) to avoid letting the potatoes oxidize.
  3. Optional: Put a little flour on the grated potatoes. Their own starch should suffice though.
  4. Heat a pan / pans / a griddle that you sprayed with cooking spray. Use high/medium heat. (In fact, the first time you make them, you should try multiple pans, because the pan can make a huge difference. Some pans take ages to cook things and never get them right, while other pans make you feel like a master chef.)
  5. Make patties. Use the heels of your hands to squash them, hard, and do a twisting motion to work stray strands of potato back into the main piece. Splat/plop them onto the pan. The idea is to use as little oil/grease as possible now, since you will later fry them.
  6. Flip as needed. You want the potato to be cooked all the way through and, if you have a good pan, the patties should even be somewhat browned. They will not be crispy though.
  7. Put them in freezer bags, get as much air out of the bags as possible, and freeze them for months at a time! They do stick to each other a bit in the bags so it’s best to separate them into more, smaller bags than it is to put them into one big one. Then you can easily defrost only what you need.

When you want to eat them, just take them out, microwave them a little (especially if they are thick or *really* frozen), heat some oil in a pan on medium/high heat (they shouldn’t be drowning in it, but don’t be too skimpy, either), put them in and cook until they are deep golden brown and crispy, flipping as needed. Be patient, and you will be rewarded. Blot them with paper towels after cooking and they will cool faster and be a little healthier. My personal recommendation is to eat these with what most would consider inappropriate amounts of salt and ketchup.

Scroll down for photos of the time I made giant batch!

I was blessed to live with this incredible stove (bad oven, though) for several years. I am spoiled, now, for any other stove.

What they looked like before going into the freezer.

Of course I couldn’t resist frying and eating a few on the day I made them, too.

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