I like to have frozen potatoes in the freezer for a quick side dish or to use in a potato casserole. Most store bought frozen potato products, however, contain a chemical to keep the potatoes from going brown. And the cost of pre-made frozen potatoes is higher than just buying a bag of plain old taters and making them up yourself!
I prefer to make “home fries” because I hate shredding potatoes for hash browns. However, if you want some frozen hash browns, just shred the potatoes instead of dicing them.
I know there are “suggestions” out there as to what kind of potato works best for certain recipes. I can never keep track of that so I just use whatever it is I have on hand or find a good deal on.
- Cook your potatoes. I fill up my Crock Pot to ⅔ full and turn it on high. It usually takes about 2 hours to cook the potatoes (poke holes in them). But you could bake or boil them. Just don’t let them get too soft. You still want some firmness.
- Dice or shred the potatoes. Any which way, any size, will do!
- To freeze: spread potatoes out on a cookie sheet in a single layer and freeze. Once frozen, put them in a freezer bag or container.
- How to Cook Home Fries
- If your potatoes are not frozen, simply fry in a pan or on a skillet with a good amount of fat (butter or bacon grease is super yummy!). Allow them to cook for 5 minutes without stirring to get a nice brown crust. Stir and cook so that all sides brown.
- If your potatoes are frozen: Heat pan or skillet. Melt butter or bacon grease on pan/skillet. Put frozen potatoes on/in pan/skillet and allow to cook for a good 10-15 minutes WITHOUT STIRRING! Then check a few underneath to see if they are turning a nice brown. If they are, stir and cook until all sides are brown. If they are not yet brown, allow to cook until they are brown and then stir.