I broke out the food processor a while back and I shredded about 4 pounds of Russet potatoes. Way too many for just me in one sitting. I rinsed them throughly and dried them throughly. The potatoes that I made that morning were incredible. I gave them lots of salt and lots of salted butter. They were crispy, gorgeous, and creamy in the middle. I decided to try to freeze the other half. They weren't cooked. I squeezed as much air out of the ziplock bag as I could and I tossed them in the freezer for a few days. When I came back to them they had turned the same color of grey that potatoes will turn when they oxidize on the counter.
Is there a superior way to store homemade hashbrowns in the freezer so they don't turn grey?
Is there a superior way to store homemade hashbrowns in the freezer so they don't turn grey?