What to do on a winter day? Why, freeze hash brown, of course! We never buy hash browns-we always make them ourselves and are a perfect way to spend a snowy Saturday. We use either red or white potatoes, and sometimes we combine them-it depends on which ones are getting wrinkly looking and are begging to be processed. My husband peels them-he is the nicest guy I know-and then my son and I get busy and process. We use a food processor to shred them and keep them immersed in water. We change the water three times while the water is heating up (picture 1). It keeps the potatoes from turning pink. When the water is boiling, we use a wire mesh colander to plunge into the water (picture 2). We blanch for exactly three minutes, constantly stirring the potatoes so every one gets blanched uniformly (picture 3). You will need to do small batches-approximately 3 cups at a time. After the first batch, you will have to skim off the starch or it will bubble over and make a mess. Immediately, plunge the blanched potatoes into ice water; I dump the potatoes into a silicone colander and put it all in the water, constantly plunging it in and out, and swishing it around so it all cools off. (picture 4) Next, we drain it and place it on 6 ply newspaper plus a layer of paper towel, spreading it out in a single layer. Place another paper towel and six ply newspaper over it and flip it over after a few minutes. When I say six ply, I simply mean six layers (picture 5). Dump the potatoes on a pan and place in the freezer for several hours. If it’s metal, it will come off easily, but if it’s stoneware, use parchment paper under the potatoes (picture 6). While it’s freezing, get the Food Saver ready and measure out the plastic. It’s nice to get all the air out so the potatoes last for a long time which is why I use this (picture 7). When it comes time to fry, take it out and enjoy! It only took us a few hours to make ten batches of hash browns at a fraction of the cost of buying them at the store.