Scrub potatoes clean. Prick a few times with a fork to allow steam to escape.
Stovetop Method: cover potatoes with clean, cold water in a large stockpot. Cover the pot with lid and bring to a boil. Reduce heat slightly, remove lid and continue to boil for 7-10 minutes or until tip of sharp knife goes in with slight resistance.
Instant Pot Method: place potatoes on a trivet and add one cup of cold water. Close the lid and set the valve to sealing position. Press "manual" and cook for 5-8 minutes, depending on size of potatoes. Gold potatoes need 5 minutes while russets need the full 8. Once cooking cycle is complete, release pressure naturally for 5 minutes, followed by quick pressure release.
Oven Method: Preheat oven to 350 degrees Fahrenheit. Place cleaned potatoes on a baking sheet in single layer. Bake for 30-45 minutes just until fork tender.
Once potatoes have been cooked, remove them from pot or pan to stop the cooking process.
When cooled just enough to handle, peel skin with a paring knife.
Allow potatoes to completely cool and then transfer to the refrigerator for a few hours or overnight for best results.
Making and Freezing Hash Browns
Shred the previously cooked and chilled potatoes with a box grater, food processor, or dice into small cubes with a sharp knife or vegetable chopper.
Spread the shredded potatoes on a large baking sheet about ¾" thickness. Cover with a piece of parchment paper and spread another layer of shredded potatoes.
Continue with the remaining potatoes, making sure to keep the layers at ¾" thickness with parchment paper in between.
Transfer the shredded/diced potatoes to the freezer until completely frozen.
Once fully frozen, break apart and store in a large freezer bag or freezer safe container.
Making Frozen Hash Brown Patties
Using well oiled wide-mouth mason jar lids (just the ring part) or cookie cutters, spoon a few tablespoons of shredded potatoes and press firmly.
Invert, remove the ring or cutter and using hands shape into desired shape.
Carefully transfer patties to sheets in single layer, using parchment paper between layers if needed.
Transfer to freezer and freeze well.
You may use this method with any amount of potatoes. Use stovetop or Instant Pot for smaller quantities and oven for larger batches.
Chill potatoes in the refrigerator for at least 4 hours or overnight to make shredding/dicing easier.
When using hash browns in oven (i.e. casseroles), it's best to thaw first and drain excess liquid. No need to thaw when cooking on skillet.
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