This week has been full to the brim with the potato harvest. Saturday we dug up all five long potato rows and laid them out to dry in the shade of a huge Oak in our front yard. All in all, we harvested about 1000 reds this year! About 250-300 lbs. Not bad, not bad at all.
I’ve said this before, but I can’t say it enough. Preston is our gardener. He is Mr Green Thumb in the person. I stand in Awe. Hats off to my wonderful, hard working, green thumbed Superman!
These are the keeper potatoes. Prime harvest, will be used fresh for as long as they keep. All the larger ones with tiny blemishes, or bug bites, etc, get made into hash browns, and all the very tiny one, 2 inches and smaller, get canned.
So, I’m here to share a wonderful way of putting away a hefty amount of potatoes, or the cull potatoes from your abundant harvest, or the extra from a great sale at the grocery store, or, if you’re like me, just a heck of a good way to make your family smile at the breakfast table in the morning!
If you have never eaten homemade hash browns, then just humor me here. Make these. Even if you just make enough for one meal. Please. You will thank me afterwards. I promise!
OK, here we go.
First thing, wash, scrub, and wash again your potatoes. I do not peel the skins off my taters, so I want to make sure all the dirt is gone.
Why don’t I peel the skins, you might ask? Well, good question. It’s because the skin is the nutritional punch of the potato. If you are eating organic potatoes, then the skin is going to double the nutrition you will get from your meal. It is full of fiber, vit C, protein, potassium, zinc and more. Plus, it’s just plain yummy.
Get those spuds good and clean, then poke a bunch of holes in them with a fork, all around.
Line them up on a baking sheet and bake them at 350 for about 30-40 minutes, until they will give a little when you press on them, but they are not soft, like mashed potatoes.
Pull them out of the oven and let them cool until they are room temp, or you can throw them in your fridge until the next day.
Once the baked potatoes are cool, you are going to grate them. The easiest way to do this is with a food processor, with the grating attachment. But if you don’t have a food processor, then a plain ol’ cheese grater will work just fine.
Grab your baking pan again and grate all the baked potatoes, skin and all. Once they are all grated, spread them out on the baking pan and plop the whole pan in your freezer. Leave them there until they are almost frozen, but you can still move them around, about an hour or two.
Then take them out and place meal size amounts in freezer bags. Seal, sucking out as much air as you can. Put them back in the freezer, where they will easily keep for the next 9-12 months.
When you are ready to eat them, place a couple of Tablespoons of butter in a cast iron skillet, and melt it. While the butter is melting, dice up an onion. Throw that in the pan. Once the onion starts to sizzle just a little, throw in your frozen hash browns. Just let them sit there in the pan with the onions and the butter until they all become friends and the hash browns start to relax a little, kind of like an ice breaker at a party.
OK, that was just so corny.
With a spatula, stir the hash browns and flip them until at least 75% are good and brown.
Then serve them up. And listen to the “ooohhhh”s and “thishishshooogoomooom!”
Mr Red Bag of Hash Browns at the Grocery Store will never grace you freezer again.