From previous steps
- Potato mixture
Step 4: Shape the hash browns & freeze
Set a piece of parchment paper over a baking sheet. Form the potatoes into hash browns by first squeezing about 100 g of the mixture into a small dish or into your hand — you want a compacted mass with no air pockets, otherwise, it will fall apart during frying.
Then, shape it into the classic hash brown shape, about 4x2.5x0.5 inches(10x6x2 cm) thick.
There should be enough potatoes for around 6 100 g pieces.
Evenly space the hash browns on the sheet and place them in the freezer for at least 2 hours.
After two hours, the hash browns are set into their shape and can be moved safely to a freezer-safe bag or container. They will keep for 2-3 months until you are ready to cook them.
Step 4: Shape the hash browns & freeze
From previous steps
- Potato mixture
Set a piece of parchment paper over a baking sheet. Form the potatoes into hash browns by first squeezing about 100 g of the mixture into a small dish or into your hand — you want a compacted mass with no air pockets, otherwise, it will fall apart during frying.
Then, shape it into the classic hash brown shape, about 4x2.5x0.5 inches(10x6x2 cm) thick.
There should be enough potatoes for around 6 100 g pieces.
Evenly space the hash browns on the sheet and place them in the freezer for at least 2 hours.
After two hours, the hash browns are set into their shape and can be moved safely to a freezer-safe bag or container. They will keep for 2-3 months until you are ready to cook them.