How to make fresh BS hash browns?

I vaguly remember this and not sure if I read this, was told this, or saw it on TV, but I thought for hashbrowns, you had to soak in water.  

Did you freeze those @slovelad ? 

slovelad said:

tarheelmatt said:

I vaguly remember this and not sure if I read this, was told this, or saw it on TV, but I thought for hashbrowns, you had to soak in water.  

Did you freeze those @slovelad ? 

No, just made them. I am thinking about freezing them, but not sure how that would add to the crunch factor or not.

what do you think @tarheelmatt ? To freeze or not to freeze?

Well, I'm thinking what are you doing to prevent them from turning brown and yucky looking?  

This is an interesting article about hash browns I found. http://blog.blueapron.com/how-to-make-restaurant-style-crispy-hash-browns-at-home/

My thoughts are that I have tried many methods with mediocre results when using fresh potatoes for hash browns. This one suggests baking the russets until they are just tender, refrigerate until cool, and then grating them. It says you can bake a few days in advance. My thought would be to bake until barely done, but that's me. This might be the answer you're looking for. I am going to give it a try. Commercial, ready to cook hash browns, and even french fries, for that matter, are pre-cooked in solutions that we probably don't want to know about, and then flash frozen. I think this method Is worth a shot.

I steam russets and refrigerate overnight. In morning they are ready to go for amazing hash browns or country fries.