Category Archives: Recipes

Homemade Frozen Potato Hashbrown Recipe

I’ve actually been very busy with making things for Christmas, finishing up 2012 quilt orders and traveling all across creation for the holidays.  While in Western Massachusetts visiting some old friends, we were told to make a pilgrimage to The Barn in Greenfield, which is a surplus grocery store, aka, my DREAMland. I have actually had dreams about surplus grocery stores. Essentially, they buy dinged, dented and about-to-expire products and sell them at wholesale prices.  Since organic foods are more expensive, they are way more likely to not sell at the regular store and end up in these bargain stores. Basically, a hippie paradise.

Among other things (like pounds of brussel sprouts, my favorite food) we got 50 pounds of organic potatoes for $6. I had to really talk Matt into it, and convinced him by saying we could make our own frozen hashbrowns and then have hashbrowns every time we open the freezer, just like that! I was pretty proud of myself until I was dragging the 50 lb box to the house through the foot of snow and ice all hungover from a 13 hour drive. “Whose dumb idea was this!” I grumbled.

But now our freezer is full of hashbrowns, so I’m happy again.  We couldn’t find a recipe we liked anywhere, so we made up our own process and it worked great. Here it is! You’ll need:

Food Processor or grater and very strong arms and lots of patience
Potato Frozen Hashbrown Recipe

You have to cook potatoes before you can freeze them or they get ruined in the freezer.  A lot of places recommend boiling or pre-frying potatoes.  Both seemed like too much work and too much mess.

We quartered the taters.
Potato Frozen Hashbrown Recipe
Then ran them through the food processor which has a grater accessory and does a great job. I got a little carried away and grated this many in about 4 minutes but luckily nothing caught on fire.
Potato Frozen Hashbrown Recipe
One reason we wanted to prepare them in bulk in advance is because I don’t enjoy cleaning out the food processor after every little cooking job. It is sooo much more convenient to do a few months worth at once and freeze it!

Anywho, then we put the potatoes on a cookie pan about 1-2 inches deep. Since you are not trying for crispy perfection at this stage, it doesn’t matter how deep they are in my opinion. I drizzle a layer of oil across the top of the taters.
Potato Frozen Hashbrown Recipe
And popped them in the oven at 350 for 15 minutes, then flipped them and cooked them for another 20 minutes or until they are starting to brown and crisp up at the top and bottom.
Potato Frozen Hashbrown Recipe
I then let them cool on the counter. When they were cool, I layered them in a long flat storage container with freezer paper to keep them from sticking together in one giant mega-wad of hashbrown. After they were frozen over night, we packed them into gallon zip lock bags, because I needed my giant tupperware to put homemade pasta in.
Potato Frozen Hashbrown Recipe
When you want them, just pull them out of the bag and toss them, frozen into some cooking oil with whatever spices you like, or make hashbrown casserole, or other amazing things. We have used them a few times and had delicious results, though I am of the persuasion that anything with potatoes is probably going to be delicious.

OMG Best Vegan Brownies!

This recipe came in our newsletter from the East End Co-Op in Pittsburgh, where we had our “second home” last year. Being long-distance for a year sucked, but it wasn’t Pittsburgh’s fault, and it was all practically worth it for these amazing brownies.

East End Co-op Brownies

2 cups sugar
1 cup water
2/3 cup margarine
1/2 cup cocoa powder
1/2 tsp vanilla
2 cup flour
1 1/3 cup chocolate chips
Optional: 2 cups peanut butter or peanuts as topping

350 degree oven, 8 inch square pan

Heat water and sugar over the stove until it comes to a boil. Remove pot from heat, drop in margarine and let it melt. Next whisk in cocoa, and vanilla. Stir in flour until flour is just incorporated, add chocolate chips.

Pour into oiled pan. Optional: dollop peanut butter over brownie batter the cut through batter and peanut butter with knife or spatula creating a marbleized effect.

Cook 25-35 minutes.

Vegan Mac & Cheese

One thing that is beloved in my household is Vegan Mac and Cheese. Sometimes I melt real cheese on my half of the pan. So I was excited when I saw a brand new recipe at one of my favorite food porn blogs, the Post Punk Kitchen. Matt slaved away over this amazing recipe last night while I worked on a super secret new project (to be revealed probably tomorrow) and it is basically the best thing I’ve ever tasted.  Real cheese would have ruined the fierce epicness of this macaroni and fake cheese.

Ode to Oats

Oh. My. God. I just took a picture of my oatmeal. My life is so awesome I am jealous of myself.

Many people post recipes on their blogs for stuff like “Asparagus Chipotle Grapefruit Fritatta” (sp?) and stuff, and that’s really cool, but I thought I just share with ya’ll MY favorite food.


1 Cup Rolled Oats, 2 Cups Water (Same proportion as rice!)
Frozen Blueberries or Strawberries, Sugar, Maple Syrup, Cinnamon, Nuts, Flax seeds Whatever. A few grains of salt if you insist.

Note: This amount serves two humans or one oatmeal monster that doesn’t want to eat again till mid-afternoon.


Wake up. Stumble to kitchen in jammies. Dump everything but the frozen fruit in a pot and turn the stove on medium. Use the next 5-10 minutes (Note: The colder your kitchen is, the longer water takes to boil) to put on the coffee and stare at the compost and garbage wishing someone else would take it out. Optional: Feed the cats and change their water dish; wonder why they put their food in the water dish.

Pour some frozen fruit, or maybe some jam or jelly in the pot. Stir. Put this stuff in a bowl. Eat.

Optional Flair:

We get local amish grown oats at the local food co-op. They are cheap!

Sometimes we use steel cut oats, which are awesomer, chewier, nuttier, filling-ier BUT take 30-45 minutes to cook. Good if you want to go take a shower, etc. before you eat.

Why my way is the best way:

According to Consumer Reports home made oatmeal is good for you and instant oatmeal is not as tasty.