How to Make and Freeze Your Own Tater Tots

Peel some large russet potatoes. Peel one potato for every two servings of bite-sized hash browns. Cut the potatoes in half. Fill a pot halfway with water and add the potatoes to the pot. Bring the pot to boil on high heat on the stove. Cook for about five minutes or until the outside of the potatoes give slightly when pressed against. Remove the potatoes from the water and allow them to cool completely.

Use the smallest openings on a box grate to grate the potatoes into a bowl. Add seasonings and spices, approximately 1 tablespoon for every potato used, to the bowl. Seasonings and spices you can add include onion powder, garlic powder, cayenne pepper, sage, thyme, nutmeg, paprika, salt and ground black pepper. You also can use spices for a more regional taste, such as cumin, coriander, oregano or Asian five-spice powder.

Add a small amount of flour, approximately 1 tablespoon per potato, to the bowl to use as a binder. Mix everything well using your hands. Roll the potatoes into the traditional barrel shape, balls or whatever shape you want. Place each bite-sized hash brown on a baking sheet lined with a silicone mat or aluminum foil for easier removal later. Leave a small amount of space between each hash brown so they do not stick together.

Fill the tray, then tightly cover the baking sheet with plastic wrap or aluminum foil. Place the sheet on a level spot in the freezer and freeze for about an hour. Remove the sheet from the freezer and add the hash browns to a resealable freezer bag. Use a spatula to remove any that may have stuck to the mat or foil. Freeze them and use as needed.