In the Kitchen: Homemade Cubed Hashbrowns

Are the potatoes you harvested and stored away last fall starting to grow and get soft?  Mine were.  When it gets to this point you have just two options... use them up quick or save them for seeding this year's crop.  Since I don't typically plant potatoes I decided to go with the first option.  My family's preferred way to eat potatoes most of the time is as cubed hash browns, and last night I decided I'd better get to it before the potatoes couldn't be salvaged.  Here is how I make homemade cubed hash browns (aka southern style hash browns).

1.  Preheat oven to 250F.

2.  Pull off any roots that have sprouted and scrub the potatoes clean.  Cut off any rotten spots.

3.  Space out potatoes on oven rack so that they do not touch.  Bake for 30 min. and then turn off the oven.  Leave the potatoes in the oven until they have cooled.

4.  Once potatoes have completely cooled, peel off the skins and remove any bad spots.

5.  Cut into cubes about 1/3 - 1/2 inch.  (I use a 'Vidalia Chop Wizard' to create the cubes by slicing the potato and placing it in the wizard and pushing it through - be SURE that the potatoes are partially cooked or the wizard will not work.  I love how quick and easy it makes the job.  I imagine a french fry maker would be quick and easy as well.)

At this point the potatoes are ready to use or to freeze.  If you wish to freeze them, spread them out in a single layer on a baking pan and place them in the freezer for a couple of hours.  Once they are frozen transfer them into a freezer bag for use later.

I decided to use mine right away in a Cheesy Ham and Potato Hot Dish.  It is a recipe I have created by combining a couple of recipes that we have enjoyed in the past.  If you are looking for a way to use up left of Easter ham or garden potatoes this is the recipe for you!  :)

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