1. Peel and shred large potatoes. I used about 10 large russet potatoes and ended up with enough hash browns for about 3 meals. The potatoes can be easily shredded with a handheld cheese grater. Keep shredded hash browns in a bowl of cold water until all potatoes are shredded.
2. Drain hash browns and bring a large pot of lightly salted water to boil.
3. Blanch potatoes for about 2-3 minutes, then drain and submerge in cold water. (Blanch is just a fancy term for quick-boiling and quick-cooling) This helps prepare the potatoes for freezing.
4. Rinse hash browns under cold water again and strain well.
5. Pat dry. (I used clean dish towels)
That's it! Now you have perfectly portioned hash browns ready-to-cook straight from your freezer. Much easier and less expensive than driving to the store to purchase a small bag of pre-shredded, usually frozen potatoes for 5x the price of making your own! Plus, with this method you can be sure that no added oils or preservatives have been added to your food. These potatoes, if properly stored, can be kept in the freezer for up to a year! So don't let those extra potatoes go bad, enjoy!