Freezer Hash Browns

Now these were fun to do!

I got a kick out of using the food processor to grate the potatoes. Who knew it could be so fun? And talk about a time saver!. 
Hash browns are so versatile that I put aside about 7 kilos of spuds to use on this recipe.  That's alot of grating. I'm glad I am on friendly terms with my food processor.  I don't visit it as often as I could.  I might have to remedy that and find a permanent home for it on my counter top.We worked well together as a team.

Be sure to place the grated potato in cold water as each batch is processed to prevent it going brown.

I've used two types of potato, the darker of the two is Desiree, the other Nadine. 

Drain, rise and blanch for 2 minutes. It may sound like a lot of work but it isn't really.

Drain and push out as much water as possible. I also blotted with paper towels to remove as much moisture as I could.

Store in layers separated with freezer paper, seal and freeze.

Or flash freeze individual serves on trays then transfer to Ziploc bags and return to freezer.

Is it just me or is this photo upside downish?

You can season or add cheese, bacon, onion, etc before freezing, or leave them plain, whatever floats your boat.

To bake, place on greased tray and bake at 180C for 20 minutes or so, depending on size.  Flip over about half way through to brown both sides.  Or you can fry in a skillet or use in whatever favorite hash brown recipe you may have in your recipe file.