We make foil packets of boiled potatoes. We boil them to 1/2 done and then they can be sliced or diced and frozen in foil pouches. Likely you could vacuum pack them too if you have a vacuum sealer. You can then add the butter to the foil package just before tossing them on the grill or into the oven. Dave

When I was a teenager, I made a "Spanische Windtorte." The picture of it was so pretty, and it sounded wonderful. It is an Austrian dessert composed of meringue filled with cream. You pipe meringue in a close spiral and bake it for the bottom, easy enough. Then you have to pipe and bake many rings, which you layer up from the bottom and glue with unbaked meringue to form a round box. Then you do another close spiral for a lid. The inside is filled with whipped cream flavored with cognac and fresh strawberries. After carefully placing the "lid" on top, the outside is decorated with piped whipped cream and candied violets. It wasn't that it was difficult, exactly, it's just that it was seriously time consuming, handling the brittle meringue rings was troublesome, and decorating had to be very quick so that one could serve the dessert before the inside cream began to melt. I had to make my own candied violets as well, which didn't help. It was very pretty, but when it came to eating it you might do just as well with a bowl of strawberries & whipped cream by crumbling a few meringue cookies on top. All that work and so little gustatory umph.

I just made this for the first time last week. I love the hash brown crust, but would sub my regular quiche ingredients next time: Hash Brown Quiche 3c frozen hash browns (Southern Style) 1 small onion, diced 1/3 c butter, melted 1 cooked ham steak, diced 8oz swiss cheese, grated 8oz muenster cheese, grated 2-1/4c milk or cream 6 eggs Salt to taste Preheat oven to 425F. Mix together hash browns and onion Press into 9x13 pan . Drizzle with melted butter. Bake 25-35 minutes until golden Reduce oven temperature to 325F. Toss together ham and cheeses, place into hot crust. Mix milk, eggs and salt and pour into crust. Bake uncovered for 50 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

Found this info. on the Internet on several sites: Freezing Potatoes Date: May 1989 (Revised April 1995) Source: NDSU Extension Service Nutrition Specialists You can make frozen French fried potatoes at home. The mealy type potato is best. Use mature potatoes you have stored for at least 30 days. Potatoes with a higher sugar content will brown excessively and will be less attractive. To make frozen French fries, pare and cut potatoes lengthwise into 3/8 inch strips. Rinse in cold water to remove surface starch. Dry thoroughly on a towel. Fry strips in deep fat or oil at 360 degrees about 4 minutes or until cooked, but not browned. Remove from fat and drain on absorbent paper. Do not overload the French fry basket. If you do, the fat temperature will drop and the potatoes will absorb more fat. Use just enough potatoes to cover the bottom of the basket. Cool French fried strips to room temperature and pack in cartons or other airtight containers. Seal, freeze and store at 0 degrees or lower. Homemade French fries have a short storage life, so use them within 2 to 3 months. When you use them, fry in deep fat without thawing. For skillet crisping, brown the French fries in one tablespoon of oil. A 475 F oven may be used to finish cooking and browning. For hashed browned potatoes, prepare as you would to serve. Brown only to the brown-and-serve stage, cool and package for freezing. Store frozen for one to 2 months. When you want to use them, finish cooking and browning as for regular preparation. Prepare mashed potatoes as for serving. Cool, then pack in airtight containers and freeze. Slice when ready to use and fry without thawing. You can also make mashed potatoes into mounds. Freeze on a tray and then package. Store for one month. To use, take out as many mounds as you need to fry or put on top of a casserole. They can also be reheated in the microwave. To stuff baked potatoes, remove the cooked potato from the skin, mash it and add seasonings. Return to the skin, piling lightly. Wrap each potato in airtight packaging and freeze. When ready to use, remove wrap and put directly into a 425 oven. Bake for 30 minutes. After 15 to 20 minutes in the oven, top each potato with grated cheese. FREEZING POTATOES: The best potatoes for freezing are those that have been cooked, such as mashed potato patties, baked stuffed potatoes, or french fries. Raw potatoes or potatoes in combination dishes such as soups and stews do not freeze well. Upon thawing and reheating, they tend to disintegrate, especially if the potatoes are whole or cut in large cubes. If you are preparing a combination dish for freezing, omit the potatoes and add them instead during the thawing/reheating step before serving. Partially Cooking is the Trick: Make and partially cook fries, homefries, and whatever other style first. Then freeze in portions (big or small - size doesn't matter). The real "trick" to freezing potatoes is cooking or partially cooking them first. Raw or new potatoes just don't freeze well. I think it has something to do with their water content -they turn mushy! Though it takes a little time to cook before freezing, you make up the difference on the other end, and, in my experience, don't lose any flavor. Certainly better and less expensive than commercial products.