Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Sep 8, 2014

How to Make Beef Stock or Broth

I've written before about making stock - from chicken, vegetables, fish, and beef - but recently we purchased half a steer, and I found myself with a lot of wonderful beef bones. And since more and more people are buying their beef in bulk and have far more access to beef bones than they used to, I felt a new - more detailed - post was warranted on making your own beef stock. (Not buying part of a steer anytime soon? You can still make your own beef stock. Just find a real butcher's shop and request some beef "soup bones." These are bones that still have some meat on them, and which are full of good marrow. They will be inexpensive - or the butcher might give them to you for free.)

Please note that all you really need to make stock is bones and water. All the other ingredients are optional - but do improve the flavor of the stock and the nutrition of the finished product. So feel free to vary the ingredients, depending upon what you have on hand. However, I do highly recommend using the recommended vinegar, as detailed below; it really does help get all those good nutrients out of the bone marrow.

What You Need to Make Beef Stock or Broth

Roasting pan
Large pot
Cutting board
Slotted spoon
Containers for freezing or canning the stock

about 5 - 8 lbs. beef soup bones, cut into pieces (the butcher will do that for you)
5 carrots, cut into 3 inch pieces
5 stalks celery, cut into 3 inch pieces
2 onions, quartered (leave the papery skins on)
2 - 3 cloves garlic, cut in half (leave the papery skins on)
handful of parsley
4 - 5 sprigs of fresh thyme
2 - 3 bay leaves
1/4 teaspoon peppercorns
Vinegar (I use Braggs apple cider vinegar)

How to Make Beef Stock

1. Preheat the oven to 450 degrees F.

2. Place the beef bones in the roasting pan. Most likely, you'll get frozen bones from the butcher. You don't need to defrost them - just stick them in the pan, frozen. Add the carrots, celery, onions, and garlic to the pan. Once the oven is fully preheated, place the pan in the oven and roast, stirring occasionally, until the meat on the bones looks cooked through. With frozen bones, this takes approximately 60 minutes. If the bones weren't frozen when you put them in the oven, it will take about 30 - 40 minutes. (NOTE: The roasting stage is also optional, but greatly improves the flavor of the stock.)
Before roasting. You'll notice I absentmindedly added the herbs at the roasting stage. This by no means ruined the stock, but I do think it's better to leave the herbs out until the simmering stage.
After roasting.
3. Pour the contents of the roasting pan into a large pot. Be sure to include any fat and liquid in the pan. Add the parsley, thyme, bay leaves, and peppercorns.

4. Add 1/2 cup of water to the roasting pan and use a spoon to scrap the bits of beef off the bottom of the pan. Pour into the stock pot. Add enough cold water to cover the contents of the pot. Add a splash of vinegar.

5. Bring the pot to a boil, then reduce the heat and simmer gently about 4 hours.

6. Strain the contents of the pot, reserving the liquid. (The vegetables can be composted or given to your chickens. Any meat on the bones can be picked off and frozen for soup made at a later date. Or you can give them to the chickens. It's possible to re-use the bones for stock making, but they won't make as fine a stock as the first batch; still, if you want to do this, it's okay to re-freeze the bones so you can use them another day.)

7. Place the stock in the refrigerator overnight. In the morning, skim off any congealed fat you find on top of the stock. It should be firm enough that you can just lift it out with your fingers.
Overnight, all the fat rises to the top and becomes firm enough to lift out.
The stock is finished. This batch turned out beautifully gelatinous.
8. The stock may now be frozen or canned. To can, leave 1 inch headspace and process in a pressure canner: pints 20 minutes, quarts 25 minutes*.

I chose not to can this batch because it turned out really gelatinous. While that makes it questionable for canning (because it's thicker and therefore might not heat all the way through, killing any bad bugs during processing), gelatinous is a good thing! In fact, it's what gourmet chefs want. (What is the trick to getting it gelatinous? I'm not absolutely sure, but I think it's simmering it very low, and not adding any water to the pot once it comes to a boil.)

* NOTE: If you live at a high altitude, read this important information about adjusting canning times.

Sep 1, 2014

Apple Skillet Cake Recipe

Apples are one of my favorite ingredients. With them, I can make anything from healthy applesauce and baked apples, to sweet, delish apple pie and cake. Here's the apple cake I made last week; it is quick to make - and a real crowd pleaser.
Apple Skillet Cake Recipe

1 cup all purpose flour
1/2 cup granulated sugar
1/2 cup (packed) brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs
1 teaspoon pure pure vanilla extract
1/2 cup melted butter + 1 tablespoon cold butter
2 1/4 cups apples, peeled, cored, and chopped

1. Preheat the oven to 350 degrees F. Place an 8 inch cast iron skillet in the oven to preheat.

2. In a large mixing bowl, stir together the flour, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and cloves.

3. Pour the eggs, extract, and 1/2 cup melted butter on top of the flour mixture. Mix until almost blended. Add the apples and fold by hand until everything is just blended.

4. Remove the skillet from the oven and place 1 tablespoon of butter in the pan. Swirl the butter around until it's fully melted and covers the entire bottom of the skillet. Pour the apple mixture into the skillet and bake for about 40 minutes, or until the sides of the cake are dry and a toothpick inserted in the center comes out clean.

5. Allow cake to cool in the skillet for at least 20 minutes. Cake is best if served the day after baking. (The spices mellow overnight.) Serve with whipped cream or vanilla ice cream on the side, if desired.

Looking for other ways to use up apples? Check these posts:

*  Making applesauce
* Freezing apple pie filling
* Apple spice bread recipe
* Apple pie jam
* Dehydrated apple rings (without a dehydrator)
* Homemade apple pectin
* Recipes using crab apples

Aug 20, 2014

The Easy Way to Make Butter

I had leftover cream from making buttercream cake frosting for my daughter's horse party, so this week, I did what I always do when I have extra heavy cream: I made butter.

When you imagine making butter, maybe you envision working hard with a butter churn. Or maybe you think of kids shaking a jar endlessly. Or maybe you picture big, stainless steel machines doing the work in a factory. But there's actually a very easy, quick way to make butter at home. The only "special" equipment you need is a mixer. (UPDATE 8-20-14: Several readers have asked if hand mixers will work for making butter. Yes, they will, though the process will probably take a bit longer. Also, you may use a food processor instead of a mixer.)

The Easy Way to Make Butter at Home:

1. Pour 16 oz.* of chilled heavy cream into the bowl of an electric mixer. Optionally, add ½ teaspoon of salt to help make the butter stay fresh longer. Mix on high. (The higher the mixer setting, the quicker you'll have butter. But setting the mixer too fast will make a mess of your kitchen!)

2. After about 2-5 minutes, depending upon how fast you're mixing, the cream will look thicker - like whipping cream. After another 1-3 minutes, it will look clumpy - kind of like white scrambled eggs; keep mixing, and within a minute or so the water will separate from the fat. This watery stuff is buttermilk.

3. Place a strainer (or a colander lined with cheesecloth of coffee filters) over a small bowl. Pour the contents of the mixer bowl into the strainer. The buttermilk will drain into the bowl below the strainer; use it for baking (or give it to the chickens as a special treat).

4. What's left in the strainer is butter. Place under cold, running water, then squeeze the butter into a ball and massage while continuing to let cold water run over it. When the water coming from below the strainer is clear, the butter is done.

* You can use more or less heavy cream, as you desire. Too much cream, though, will be difficult to mix. And if you use less cream, you'll also want to use less salt.

Share |

Aug 1, 2014

Easy Refrigerator Pickled Beets

It must be his Russian blood; my husband loves his beets! One of our favorite ways to eat them is in borscht, but pickled beets are a close second. (Want even more ideas for eating beets? Check out my cookbook A Vegetable for Every Season.) This year, my beet crop was mostly eaten up by slugs and snails, but a friend gave us just enough for refrigerator pickles. This is a really easy recipe, and the resulting pickle is yummy - or so the pickle-lovers in my family tell me!

You'll Need:

about 3 lbs. beets (greens removed; but don't throw them away! Use them in place of collards in this recipe.)
2 cups apple cider vinegar
2 cups water
2 cups granulated sugar
3 - 4 cloves of garlic, sliced in half

Pot and saucepan
Glass jar with lid (I used a canning jar, but you can use an empty mayo jar, or something similar)

How to Do It:

1. Begin by cooking the beets. Scrub them clean and slice off the stem. Put them in a pot and cover with water; place the pot over medium high heat and bring to a boil. Reduce the heat to medium, cover with a lid, and cook until fork tender. How long this takes depends upon the size of the beets, but average-sized beets take about 25 minutes or so. Remove the beets from the pot and set aside to cool. (Hint: Let the water cool and use it to water plants; it's a great natural fertilizer!)

2. While the beets cook, make the brine by pouring the vinegar, water, sugar, and garlic in a saucepan placed over medium high heat. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove the pan from the heat and allow to cool completely.

3. Once the beets are cooled enough to comfortably handle, slip off the peels. Slice the beets, place in the jar, and cover with brine. Seal with a lid and refrigerate for at least a few days before eating.


Jul 11, 2014

Chocolate Zucchini Cake Recipe

I use lots of healthy zucchini recipes  (#1 and #2 are what my family craves most!), but sometimes I like to splurge. I'll make zucchini chocolate chip cookies for the kids (they LOVE them; you'll find the recipe in A Vegetable for Every Season) or I'll make chocolate zucchini cake. Oh yes. It's yummy. Here's the recipe. You're welcome.

(NOTE 07/29/14: Long time reader Tereza Crump had a ton of crooked neck yellow squash, so she tried this recipe with them. She says the result was delish! She used 1 cup of butter in place of the oil, and she recommends "you grate your veggies in the finer grater. I...grated the veggies on the coarser side. You could see the veggies when you put it in the batter. I was afraid that it would be seen once the cake was baked. Not so! But for safe measure, if you have picky eaters, grate the veggies on the fine grater." Thanks, Tereza!)

Chocolate Zucchini Cake Recipe

1/2 cup milk*
1 1/2 teaspoons white vinegar*
2 1/4 cups all purpose flour (or 1 cup whole wheat flour and 1 1/4 cups all purpose flour)
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups granulated sugar
1/2 cup butter, room temperature
1/2 cup extra virgin olive oil or melted extra virgin coconut oil
2 eggs
1 teaspoon real vanilla extract
2 cups zucchini, grated (about 2 medium zucchini)
3/4 cup semi-sweet chocolate chips

1. Preheat the oven to 325 degrees F. Grease and lightly flour a 9x13 in. baking pan; set aside. Combine the milk and vinegar and set aside.

2. In a medium bowl, stir together the flour, cocoa powder, baking soda, and salt.
3. In the bowl of an electric mixer, beat together the sugar, butter, and oil. One at a time, add the eggs and beat until blended. Beat in the vanilla extract.

4. Pour about a third of the flour mixture into the butter mixture, beating just until blended. Add about a third of the milk and vinegar mixture (which should now look lumpy) until just blended. Repeat two more times, until all the flour mixture and milk and vinegar mixture is gone.

5. Fold in the zucchini.

6. Pour the batter into the prepared pan. Sprinkle the chocolate chips on top.
Bake 50 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool 15-20 minutes; serve warm.

* If preferred, replace the milk and vinegar with 1/2 cup of buttermilk.

Jul 9, 2014

No Fail Lemonade Recipe

Lemonade is one of summer's most refreshing drinks. But please don't buy the powdered stuff in a can. (Have you read the ingredient list?! Plus, it doesn't taste like real lemonade!) Making lemonade is way too easy for you to waste money and health on store bought. Just use this no-fail lemonade recipe, which tastes just like Simply Lemonade.
No Fail Lemonade Recipe
3/4 cup to 1 cup granulated sugar
1 cup water + 3 - 4 cups cold water
4-5 large lemons

1. Begin by juicing the lemons until you have 1 cup of juice. Set aside.

2. Make a simple syrup: Pour the sugar and 1 cup of water into a saucepan placed over medium heat. Stir until sugar is completely dissolved. Remove from heat.
The sugar-water combination before stirring and heating.
The sugar-water combination when the sugar is completely dissolved.
3. Pour the simple syrup into a pitcher. Add the lemon juice. Add 3 - 4 cups of cold water, depending upon how strong you want the lemonade to taste. Stir well.

4. Refrigerate for at least a half hour before serving.

Easy peasy!

Jun 20, 2014

51 Great Garlic Scape Recipes

Garlic scapes are making quite a comeback, so even though I've written about them in previous years, I think they deserve another go round. This time, I've scoured the Internet for the best scape recipes available.
What is a garlic scape? It's the long, loopy flower stem on garlic - a stem you should always cut off, by the way, if you want the largest garlic cloves possible. (If you leave the flowers to bloom, the garlic plant will put most of it's energy into seed making, instead of clove making. On the other hand, garlic flowers are pretty, so if you have giant garlic cloves already, you might want them to go to flower and spread more garlic plants throughout your garden.) Onions can also produce scapes, but they are straight, not loopy, and they taste like, well, onions, instead of garlic.

Garlic scape.

If you don't grow garlic (which you should! They are easy peasy and grow well in containers.), you will probably find scapes at your local farmer's market.

But what do you do with them? I often just chop them up (from the bottom of the stem to the tip of the flower bud), freeze them, and use them in place of fresh garlic. Here are more ideas:

* Grilled scapes.
Scape beef satay, via Food52.

* Grilled ricotta toasts with scapes.

* Garlic scape beef satay. (Which makes me think it would be fun to try scapes in place of skewers for kebobs.)

* White bean and garlic scape dip.

* One pot pasta with garlic scapes, zucchini, and leeks.

* Bacon wrapped scapes.

* Pickled scapes.

* Dilly beans with scapes. 

* Fermented pickles with scapes.

* Garlic scape vinegar.

* Scape pesto. Use your favorite basil pesto recipe, but substitute 1/4 inch pieces of scapes for the basil. (Omit any garlic the recipe may call for.)

* Spinach, pea, and garlic scape soup.

* Scape soup. 

* Chicken, garlic scape, and potato soup.
Tomato salad with scape and kale dressing, via Paleo Spirit.

* Garlic scape ravioli.

* Chicken with garlic scapes and lemon. 

* Squash blossoms stuffed with scapes. 

* Sauteed scapes.  

* Stir fried scapes. 

* Roasted scapes.

* Tomato and scape salsa.

* Potato salad with scapes.  

* Baked cream cheese wantons with scapes.

* Mashed potatoes with scapes.

* Garlic scape hummus. 

* Garlic scape mustard.

* Garlic scape noodle casserole.

* Garlic scape biscuits. 
Scape fries, via The Daily Kitchen.

* Garlic scapes and roasted potatoes.

* Twice cooked pork with scapes. 

* Garlic scape and beef stir fry.

* Garlic scape carbonara pasta.

* Garlic scape, butternut squash, and kale frittata.

* Heirloom tomato salad with garlic scape and kale dressing. 

* Garlic scapes and roasted beet salad.

* Garlic scape chutney.

* Zucchini-garlic scape relish.

* Garlic scape taco sauce. 

* Garlic scape pizza.

* Garlic scape fries.

* Garlic scape vinaigrette.  

* Creamy garlic scape salad dressing. 
Garlic scape vinegar, via Pitchfork Diaries.

* Garlic scape risotto. 

* Garlic scape pasta primavera.

* Garlic scape marinated roasted red peppers. 

* "Rollerscapes" (a pasta dish). 

* Garlic scape and lemon thyme savory tart. 

* Scape and ricotta savory tart.

* Sriracha sauce with scapes.

* Tumeric sauce with scapes. 

* Garlic scape powder.

* Garlic scape jelly.  

Jun 16, 2014

Sauteed Green Beans with Bacon and Onion Recipe

Green beans should only be cooked this way. Or, at least that's what my family tells me. In fact, next to my lima beans with bacon recipe, this is my family's favorite veggie recipe. (Are you sensing a bacony trend here?)

These green beans are pretty hard to beat - and they employ my favorite technique for this particular vegetable: Blanching followed by sauteing - a technique that cooks the beans through but still keeps them crisp - not mushy!

Sauteed Green Beans with Bacon and Onion*

1 lb. green beans, washed and trimmed
3 slices of bacon, cut in half
1 small yellow onion, sliced into thin rounds
1/8 - 1/4 teaspoon red pepper flakes (I use 1/4 and while my kids find it a little spicy, they still like it)
Freshly ground pepper

1. Place a skillet over medium heat. Once hot, add the bacon and cook.

Drain on paper towels. Remove the skillet from the stove, but reserve all the pan drippings.

2. Fill a large pot with water and place over medium high heat. When the water comes to a full boil, dump the green beans in it. Blanch for 1 1/2 - 2 minutes. (If the water comes to a boil, drain right away.)
Drain the green beans and run cool tap water over them, or dump them into a large bowl of ice.

3. Place the skillet with the bacon drippings over medium high heat. Once hot, add the onion slices and saute until the onions are tender and golden.
4. Add the green beans. Break the bacon into pieces in the skillet. Add the red pepper flakes and a little salt and pepper. Saute for a few minutes, until the green beans are bright green and te desired doneness.

* This recipe is adapted from one found at One Hundred Dollars a Month.

Apr 21, 2014

How to Make Meatloaf that's Not Greasy {Grease-Free Meatloaf Recipe}

Meatloaf is an easy, nutritious meal that even kids enjoy. But I have always disliked how greasy it often is. Recently, however, I found a simple solution to this problem.

Yes, you can buy super lean beef. But this makes for a very dry loaf.

And yes, you can buy special meatloaf pans. But I don't like having kitchen gadgets that are used for only one thing - especially if I can make a multipurpose tool (preferably one I already have!) work just as well. So...I use a wire cooling rack.

I simply place a wire cooling rack on top of a rimmed baking sheet, then place the meatloaf on top of the wire rack. This allows all the fat to drain out of the meat during cooking. The resulting loaf is moist, but not greasy. Perfect!

Just be sure to use a wire rack with a mesh pattern on it. The smaller the mesh, the better. (Large holes in the rack allow meat to drop down onto the baking sheet. If you don't have this sort of cooling rack, they are pretty easy to find - and you will use it for other things, like cooling baked treats and canning jars.

A simple wire rack makes meatloaf grease-free.
I should note that some of the meat will stick to the cooling rack. This is acceptable to me because I can't stand greasy meatloaf. If you want, do as I do and scrape off the bits that stick to the rack - then go ahead and serve them. They don't look tidy, but they taste great.

You can use any meatloaf recipe you like with this method. The recipe below is my family's favorite. It's easy and basic. You can dress it up, if you like, with additional spices or a sauce on top. I usually serve it as is. It's adapted from a recipe I found at Housewife How-Tos.

Easy, Grease-Free Meatloaf Recipe

1/2 yellow onion, minced
1 tablespoon of butter or olive oil
1 1/2 lbs. ground beef (90% fat or fattier)
1/2 cup regular oatmeal
1 egg
4 tablespoons catsup
2/3 cup milk

1. Preheat the oven to 350 degrees F. Place a wire cooling rack onto a rimmed baking sheet. (For easiest cleanup, you can line the baking sheet with foil first.) Set aside.

2. Place a skillet over medium high heat and melt the butter (or warm the olive oil) in it. Add the onion and saute until translucent.

3. Pour the onion and remaining butter or oil into a large mixing bowl. Add the beef, oatmeal, and egg. Season with salt and pepper. Add the catsup and milk. Mix together with your hands until well blended. If the mixture seems too runny, add more oatmeal, just a tablespoon at a time, until you prefer the texture. If the mixture seems to dry, add just a tablespoon of milk at a time until the texture is right.
4. Shape the mixture into two loaves and place on top of the prepared wire rack. Bake for 60 minutes, or until a meat thermometer inserted in the center of a loaf reads 150 degrees F.
Before baking.

After baking.

Feb 12, 2014

Dandelion or Spinach Noodle Recipe

One of the most popular recipes in my Ultimate Dandelion Cookbook, having been featured at several blogs (including Backyard Renaissance and Simply Homemaking), is Dandelion Noodles. But even if you've read that book, you may not know you can use the very same recipe for any type of green, from nettles to collards and kale to - yes! - ordinary old spinach.

If you've never made homemade noodles before, you're in for a treat. They are easy to make - and taste so much better than anything you can buy. I consider this a beginner's recipe - that is to say, the taste is very mild. If you already love dandelions or other greens, feel free to increase the amount of greens in the recipe.

Spinach Noodle Recipe (Dandelion Noodle Recipe, Nettle Noodle Recipe, or Other Greens Noodle Recipe)

1 1/4 cups greens (dandelion leaves, spinach leaves, etc. If using greens with thick stems running through the leaf, be sure to cut the stems out. Pack down the greens in the measuring cup.)
2 tablespoons water
1 egg
1 + cups  all purpose flour
Pack down the greens when measuring. By the way, on the left hand side is my fruit and vegetable keeper. I highly recommend it! I find it adds weeks to the life of my veggies.
1. Place the greens and water in a saucepan. Cover and cook over medium until the leaves are tender. Watch closely; if the water evaporates, add a tablespoon more. Don't allow the greens to scorch!

2. Add the egg and a pinch or two of salt, stirring to combine.

3. Carefully transfer the mixture to a food processor and pulse until pureed. (Or, use a blender to puree the greens.)

4. Pour the leaf mixture into a mixing bowl and stir in 1 cup of flour. If the dough is still soft, add a little more flour and mix again, repeating until the dough is stiff. If the mixture is too dry, add water, a tablespoon at a time, until a stiff dough forms.

 5. Turn out the dough on a lightly floured surface. Knead for about 1 minute. 

6. With a rolling pin, roll the dough very thin. Leave the dough untouched for 20 minutes. 

7.  Cut the noodles about 1/4 inch thick. (For the photos, I made the noodles pretty thick; my kids like them that way. But rolling the dough as thin as you can and cutting the noodles no more than 1/4 inch thick makes them more like the type of pasta you buy in the store.) If desired, you can loosely roll the dough into a cigar shape, cut into 1/4 inch strips, then unroll the noodles and cut them to whatever length you desire.

8. You may now cook the noodles, or you may dry or freeze them for storage.  

To dry the noodles, leave them in a single layer on the lightly floured counter, place them in a food dehydrator, or hang them on a pasta drying rack or a clothes drying rack. To avoid spoilage, be sure the noodles are completely dry before storing them. 

I personally never frozen fresh pasta, but you can. Just place the noodles flat on a baking sheet, or form into little "nests" and set them on a baking sheet; place the baking sheet in the freezer until the noodles feel solidly frozen, then transfer to an air tight freezer container for up to three months.

To cook the noodles right away, just toss into boiling water. Fresh pasta doesn't take as long to cook as dried or frozen pasta, so test for doneness frequently. (To test, just remove a strand of pasta with a fork, allow it to cool for a minute, then taste.) If it will be 2 hours or less before you need to cook the noodles, place them in an airtight container, or in a platter covered tightly with plastic wrap. Refrigerate and cook as soon as possible.

To serve, use whatever pasta sauce you like, or just butter the noodles.

Serves 2.

Jan 20, 2014

Easy Homemade Hash Browns

There are three reasons you might want to make homemade hash browns:

* DIY hash browns are healthier. Sadly, most frozen, store-bought hash browns contain GMO ingredients, soy, extra oils, preservatives, etc. (For example, see the ingredients in these Walmart brand hash browns, or in these Ore-Ida hash browns.)

* From scratch hash browns are more frugal than prepared, frozen hash browns, saving about $2 - 3 per pound.

* It's helpful to know how to make hash browns in case you run out of the frozen kind and don't want to spend the money and time to run to the store.

Besides, making hash browns from scratch is really easy.

What You'll Need:

Scrubbed potatoes
A large pot
A colander or strainer
A cheese grater

And if you want to freeze them for later use, you'll need:
wax paper or parchment paper
rimmed baking sheet
freezer bags

How to Make Homemade Hash Browns:

1. Place scrubbed potatoes in a large pot and cover with water. (How many potatoes you need depends upon the size of the potatoes. To give you an idea, though, four very large, baking style potatoes makes enough hash browns to fill about two full gallon-sized freezer bags)
2. Boil the potatoes until they are "al dante." You should be able to prick them with a fork, but the potatoes should still feel firm.

3. Drain, but DO NOT rinse. Allow the potatoes to cool in the colander. Once they are cool enough to handle, remove the peels; they will slide off easily. Let the potatoes cool completely in the refrigerator. (If you try to grate the potatoes when they are still warm, you may end up with something that looks more like mashed potatoes than hash browns.)

For simplicity's sake, I recommend either boiling the potatoes in the morning and finishing them in the afternoon or evening, or boiling the potatoes the day before, placing them in the  frige overnight, and finishing them in the morning.

4. Grate the potatoes using a cheese grater (or food processor).

How to Freeze Homemade Hash Browns:

1. Line a rimmed baking sheet with wax paper or parchment paper. Spread the hash browns over the paper in a thin layer.
2. Place the baking sheet in the freezer until the potatoes are firm. Transfer to freezer bags, breaking into smaller chunks, as needed. Store in the freezer.

How to Cook Homemade Hash Browns:
1. Place a dab of butter, bacon drippings, or a tablespoon of oil in a skillet. Set the skillet over medium to medium high heat.
2. When you can flick a little water in the skillet and it sizzles, add the hash browns. Season with salt, pepper, or other seasonings. Brown on both sides, until the desired crispiness and color is reached. Serve right away.