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Is Misspelled…  It’s closing in on planting time for potatoes! I love fresh potatoes from the garden and have done posts before on them. I am planning on doing a full bed of the knobby things this year. Usually, we only do a half a bed, but we were out of potatoes too soon this time. And of course, I’ll be drying some of them. But I have another favorite way to prepare potatoes for the long haul and I have been asked by reader, Shari, to share it here. Mr. Fix-It loves hashbrowns and it is easy to take a large batch of either garden potatoes or Russets from the store and make hashbrowns to last you a long, long time.  First cut up potatoes to fit into a food processor with a grating blade on it. You can also grate them by hand. Red and Yukon golds can keep the skins, but Russets are better peeled  Put into a food processor to grate or do it by hand  Once the potatoes are grated, put them into a collander that is in a larger bowl and pour water to cover the potatoes. Pick up the collander and swish it up and down. The water will be white and cloudy. Pour that off and do the same process until the water is clear. This washes off all of the starch that makes potatoes turn black.  Lay a large bath towel out on the counter and spread the grated potatoes over the towel.  Fold the edges of the towel over the top of the potatoes and roll the towel up like a jelly roll, pressing as you roll. This squeezes out excess water. When you unroll it, the potatoes will be dry.  Distribute the grated potatoes among cookie sheets and place in the freezer.  Remove from freezer and, using a spatula, lift potatoes off of the cookie sheets.  Place in plastic freezer bags  Bend the bags around to break up the slabs of frozen potatoes. Label bags and place in the freezer.  Your hashbrowns can now be used in any recipe calling for hashbrowns, even casseroles. To make old-fashioned hashbrowns for breakfast, put 2 – 6 tablspoons of oil (depending on the size of your skillet but barely covering the bottom), either olive oil or vegetable or coconut, in the bottom of a large skillet and heat on medium high. When heated, add hashbrowns to about 3/4 – 1 inch deep and salt to taste.  Cover with a lid and cook until the bottom of the potatoes is golden brown.   Cook until the second side is browned and crisp. Remove from the pan and pat with paper towels to remove any excess oil. Serve as a side dish. And don’t forget the grits!! |
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Tags: Breakfast, food processor, freezing, hashbrowns, potatoes, processing
Oh my. It’s 11:30 pm and a craving was just flung on me. I don’t know if I can wait for breakfast. I will try. While we’re on the subject, do you ever dry sliced potato(s) in your dehydrater for things like au gratin spuds? If you do, what kind of a bag are they stored in? Thanks.
GSWitte, yes, I do dry my potatoes in slices for au gratin potatoes and in fact, if you are interested you can see how I do that along with a recipe for the potatoes at an earlier post at http://www.oklahomapastrycloth.com/blog/?p=2645 It is the second in a series that I did on dehydrating. I vacuum seal them in a jar, but any heavyweight locking freezer bag will do. The jars just keep them from getting squashed and broken. Plastic ware containers would also work.
Did you have your hashbrowns this morning?? 🙂
Thank you very much. I should have searched. I did not have hashbrowns this am, but the plan will be completed on Sunday before church!
Yum. I am trying to figure out a way to alphabetize the posts so that it is easier to find them. Just have to find the time!!!
Awe…you posted this just for me and even mentioned me by name?!!! I’m honored!!!!! Can’t wait to print this off and try them! I was planning to plant one of my garden beds in Pontiac red potatoes, but after this, I have decided to plant two beds of potatoes. Thank you for taking your precious time to post this for me and for your other devoted readers! I appreciate you VERY much!
I’m glad you asked for the info! It’s all of the questions out there that inspire me to post! So glad you found it useful and we are kindred spirits for sure! Just dug out my potato bed as well and am planting a full bed this year rather than a half a bed! Thanks for reading and letting me know! 🙂
You are just too handy for words! I finished my first batch of bell peppers. For some reason, the grocery store is asking $1.44 each for the plain old green peppers – and twice that for red, yellow, and orange. I found a sack of 6 for just over 5.00 at Sams. A little savings, but not much. It took three trays in my dryer and two days of my house smelling like bell peppers. My husband was astounded that they all fit in the bottom of a pint jar – I probably have a little over a cup dried. I can’t wait to use them and have vowed to use my dehydrator more often as prices rise and my frugal-ness kicks in. Potatoes. Hmmm – I have some sweet potatoes. Wonder what I can do with them?
Sweet Potatoes. Hmmmm. Now there’s a thought!! Think I’ll just have to try that too! 🙂
You inspired me with this post. Washed, peeled, shredded and put up 25 pounds of potatoes this morning! I feel very accomplished and I am headed back to the store to buy more potatoes…I see dehydrating in my very near future!
My!! You ARE industrious. We’ll be up for breakfast soon. 🙂