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Freezing Potatoes for Hash Browns. To freeze potatoes for hash browns, shred potatoes; hold in a bowl of cold water until all potatoes are shredded. Drain and blanch in boiling water about 3 minutes.Drain, rinse in cold water, drain again and pat dry. Pack into freezer containers or resealable bags.lanch in boiling water for 2 minutes; plunge into cold water; drain and dry well with paper towels. Fry in hot oil (375Â°) until very light brown. Drain on paper towels until cool. Pack into freezer containers or bags. Later, fry frozen potatoes in deep fat preheated to 375Â° until crisp and golden brown.
Muffins can also become sticky after being thawed and are likely to lose some of their flavor if stored in the freezer too long. Bake muffins as usual. Remove from muffin pan and cool. Once cool, transfer the muffins into freezer-grade plastic bags or wrap them individually in heavy-duty aluminum foil. Seal, label and freeze. Prepare batter. Freeze until firm in baking pans. Once firm, remove batter from pans and transfer to plastic bags for freezing. Batter can also be frozen in airtight plastic containers (ice cream pails, etc.). Thaw in refrigerator when ready to bake and scoop batter into pans.