Add water to a medium stockpot and set on a medium heat until boiling.

While the water is heating, peel the sweet potatoes (if desired) and shred them with a large cheese grater.

Add all shredded potatoes to the boiling water.

When the water returns to a boil, boil the shredded potatoes for 1-2 minutes.

After 2 minutes, strain the potatoes from the boiling water and run cold water over the shredded potatoes. This will stop the cooking process.

Once the potatoes are cool to the touch, spread the shredded potatoes onto a towel in a single layer. Use another towel to gently press on the shredded potatoes to remove excess moisture. Be careful not to press too hard or the potatoes might just turn to mush!

If you’re using these hash browns the same day, you can use them immediately. When you’re preparing these to use them in a day or two, you can store these hash browns in an airtight container in the fridge.

If storing in the freezer for later use, transfer shredded potatoes to a parchment lined rimmed baking sheet. Make sure to align all shreds in a single layer.

Place the potato filled baking sheet in the freezer for 30-40 minutes to flash freeze.

After 30-40 minutes, your potatoes should be frozen enough to be broken apart. Place these pieces in a larger storage container like a plastic bag or glass storage container.