A big part of thrifty living is creativity. Today’s recipe isn’t creative necessarily but it took a bit of vision on my part. Albertsons had 10 lb bags of potatoes on sale for $2 per bag. Naturally, I bought 3 bags. As the cashier rang me up she asked, “How are you going to eat 30 lbs of potatoes before they go bad?”. Below was my answer:
If you can find a good deal, frozen hasbrowns cost around $1 per lb. IMHO, that’s not so bad when you consider the work it takes to bring a potato from its natural state to hashbrown status. But doing the work yourself often makes things taste better and cost less.
Place as many as you can on a baking sheet and bake them at 400 degrees for about an hour. Take them out and let them cool until they come to room temperature. Then put them in a bowl in the fridge and let them sit over night.
After they’re good and frozen, break them up and stuff them into a few large zip lock bags and store them in the freezer. There you have it, do it yourself frozen hashbrowns for $.20 per lb (not counting electricity costs). When it’s time to cook them, I give the top of the bag a few good whacks with a wooden spoon to break up the big chunks.
Hashbrown Homefries recipe
Now that you have your homemade frozen hashbrowns, it’s time to cook them up. You’ll notice the alluring aroma of actual potatoes when cooking these homemade frozen hashbrowns. That’s because they haven’t been rinsed in chlorine prior to preperation
2 cups frozen hashbrowns
1/2 tbsp butter
1/2 tbsp oil (I use olive or coconut)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground dry mustard (optional)
Set burner to medium heat. Melt butter and oil together in pan. Sprinkle homemade frozen hashbrowns evenly in pan (make sure to break them up with a wooden spoon so they are loose. You don’t want big chunks). Sprinkle 1/4 tsp salt, 1/8 tsp pepper and 1/8 tsp ground mustard over potatoes. Let cook until bottom is golden brown. Give the potatoes a flip with a spatula (try to keep them in one piece. If you can wrist flip them in the pan, that works best!). Sprinkle remaining salt, pepper and ground mustard. Serve when both sides are golden brown.