For the half-baked

• Rub your potatoes with avocado oil and sprinkle with kosher salt. Poke a few vent holes and bake at 400° for 30 minutes

Hash Browns

once the potatoes are cooled cut them into cubes. Now yoou can cook them right away or freeze them for later.

• To freeze, spread the cubes in a single layer on a cookie sheet and freeze. Then, transfer to a baggie and keep in the freezer until needed.
• When ready heat some oil in a large cast-iron skillet over medium-high heat. Once it’s hot, add the potatoes, spreading them out evenly, and then lower the heat to medium.
• Cook the potatoes for 10 to 15 minutes, flipping them with a thin metal spatula every 5 minutes.

Hash Brown Patties

• Once cooled peel the potatoes and using a box grater, grate the potatoes then transfer them to a bowl 
• I find my hands work best to mix in the remaining ingredients. Working gently, make sure all the ingredients are well combined.
• Using your hands, On a cookie sheet lined with parchment paper, shape the mixture into rectangular hash browns. Or use an open cookie cutter. You can also shape into a tater tott size and shape.
• Freeze for 45 minutes to an hour or refrigerate for 2 hours before cooking.
• Or Freeze until frozen and then transfer to a baggie and keep in the freezer until needed.
• When ready, heat oil to 350°F in a large skillet over medium-high heat. Add 1-3 patties at a time and cook for 3-5 minutes, or until browned. Flip the patties and cook another 3-5 minutes. Place hash brown patties on a paper towel-lined baking sheet to soak up excess oil.