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How to Make Your Own Frozen Shredded Potatoes

Updated April 17, 2017

If you find yourself facing an abundance of potatoes with no way to use them all before they begin to turn green and sprout, consider freezing some of them. Whole potatoes do not work well in the freezer, unfortunately, so you will need to do a little bit of work in advance. This will save you time later, however, as you can easily turn your frozen shredded potatoes into hash browns or another dish of your choice.

Fill a large pot halfway with water, leaving plenty of room for all the potatoes you wish to shred and freeze. Put the pot on the stove and turn on the heat to bring the water to a steady boil. Fill a large bowl with cold water and place it near your work area.

Wash the potatoes well under cool, running water. Shred them over a large plate using a grater. Transfer the shredded potatoes into the bowl of cold water every few minutes. Continue until you have shredded all of your potatoes.

Pour the potatoes into a strainer to drain them, then fill the bowl with cold water again. Dump the strained potatoes into the pot of water, which should be boiling steadily by this point. Leave the potatoes in the boiling water for three minutes, then drain them again and immediately transfer them back into the bowl of cold water. Drain them again and spread them out on paper towels to dry.

Arrange the drained and dried potatoes in small heaps on a non-stick baking tray. If you do not have a non-stick baking tray, grease a regular baking tray lightly before putting the potatoes onto it. Place the baking tray into the freezer until the potatoes freeze completely.

Transfer the frozen heaps of shredded potatoes into airtight freezer-safe containers. Return them to the freezer and keep them there until you are ready to use them.

Tip

Some food processors have shredding attachments. If you have one that does, you can shred your potatoes in the food processor instead of by hand.

Things You'll Need

  • Large pot
  • Large bowl
  • Large plate
  • Grater
  • Strainer
  • Paper towels
  • Freezer storage containers
  • Non-stick baking tray, or
  • Baking tray and oil or butter
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About the Author

Morgan O'Connor has been writing professionally since 2005. Her experience includes articles on various aspects of the health-insurance industry for health-care newsletters distributed to hospitals as well as articles on both international and domestic travel.