[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Freezing Potatoes for Hash Browns[/title][fusion_text]Week of October 27th to October 31st, 2008
FREEZING POTATOES FOR HASH BROWNS
To freeze potatoes for hash browns, shred potatoes, hold in a bowl of cold water until all potatoes are shredded. Drain and blanch in boiling water about 3 minutes. Drain, rinse in cold water, drain again and pat dry. Pack into freezer containers or resealable bags. Store in the freezer for up to 1 year. Use frozen in favorite dishes calling for frozen hash brown potatoes. For French fries, cut potatoes and hold in cold water until all potatoes are cut. Blanch in boiling water for 2 minutes, plunge into cold water, drain and dry well with paper towels. Fry in hot oil, 375 degrees, until very light brown. Drain on paper towels until cool. Pack into freezer containers or bags. Later fry frozen potatoes in deep fat preheated to 375 degrees until crisp and golden brown.
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