Wednesday, February 15, 2012

Hash Browns

Cooking Potatoes and freezing them is a great way to extend the shelf life. Frozen potatoes can keep from 10-12 months. This is a great, basic recipe. Sometimes I even use hash browns to make a crust. After cooking them, I put them in a pie pan, drizzle with butter, and toss together. Then press into pie pan and cook for 20-25 minutes at 450 degrees. Then reduce temperature to 350 degrees and add an egg mixture consisting of about 3 eggs, diced ham, a little milk, salt and pepper, and cheese. Bake for 30 minutes. Yum! Or use the hash browns in your favorite way. Here is the basic hash brown recipe.
 Hash Browns

3 large Potatoes, peeled and cubed
1/4 cup melted butter
Season All, to taste

In a saucepan, place potatoes in salted water. Bring water to a boil and cook for 20 minutes, or until tender. Drain potatoes and spread them out on a buttered baking sheet. Brush tops of potatoes with butter. Sprinkle with season all. Bake 350 degrees for 30 minutes or until browned.

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