INGREDIENTS
1
scrub and bake as many potatoes as you like. we fill a big roasting pot
2
allow the potatoes to cool. you can even refrigerate overnight if you like
3
shred the baked potatoes as if grating cheese
4 larges
spoon to scoop out nice servings of potatoes. put the scoops directly into oil to fry or
5 sheets
place the scoops of potatoes onto a parchment paper-lined cookie
6 sheets
freeze the mounds of potatoes on the cookie . transfer them to a freezer bag once solid
7
store hashbrown patties in the freezer in freezer bags until ready to cook and serve