Step 1

Wash and scrub potato skins well. (Peeling is optional)

Step 2

Fill a large mixing bowl with ice water and 1 tbsp salt, set to the side of work area

Step 3

Using clean potatoes, shred using food processor. As processor fills, empty into bowl of ice water

Step 4

Once mixing bowl in full, pour shredded potatoes into a large colander and rinse under cold running water until liquid runs clear. (Removing starch)

Step 5

Allow potatoes to drain for 2-3 minutes in the colander and place into a large cheesecloth.

Step 6

Empty shredded potatoes onto a cookie sheet lined with parchment paper. Spread into a very thin layer

Step 7

Place cookie sheet in freezer for about 1 hour to flash freeze

Step 8

Remove and place hash browns into a gallon Ziploc bag. Label and store in the freezer

Step 9

Repeat until you have finished the 5 lbs of potatoes