Homemade Freezer Hashbrowns

If you’ve been reading a while, you may know that our family is limiting how many (and which) grains we eat regularly.  My husband is trying to lose some more weight (he’s lost 25 pounds so far!!), and I’m trying to alleviate my seasonal allergies, which aggravate my asthma.  The kids are just along for the ride.

Since neither the kids nor I are trying to lose weight, we are being careful to eat plenty of carbs.  Also, I find that we all stay fuller longer, and have more energy, when we are intentional about keeping some starchy foods in our diets.  We are avoiding wheat for now (except occasional sprouted bread), and only eating corn, oats, and other cereal grains occasionally.  But rice, sweet potatoes, and white potatoes have increasingly become staples in our diet (hallelujah, they’re cheap, too!).

One of our favorite ways to start the morning is with over-medium eggs and hash brown potatoes.  This is a good substitute for my husband’s old favorite of eggs and toast, and the potatoes help us all stay full and energized (just eggs, and I am ready to crash by 10 am).

So we have two choices: Frozen Prepared Hash Browns or Homemade Hash Browns

• Frozen from the store: These are quick, easy, and fool-proof.  They are also much more expensive than a sack-o-potatoes, and they all seem to include soybean oil.  Blech.
• Homemade Hash Browns: Making them from raw potatoes is too time consuming for busy mornings (Shred, steam, brown potatoes), and they sometimes turn out soggy, sometimes burn if you look away for 3 seconds.  But they’re so cheap, and I can cook them in glorious butter.