Preheat oven to 350. Poke holes in potatoes with a fork and set on baking sheet. Bake in a preheated oven for 1 hour. (Potatoes will be just tender and not super soft. This helps when you shred the potatoes before freezing)
After potatoes are cooked cool in fridge for a couple hours or overnight.
Peel potatoes (If desired) Its ok to shred with skin on if you like the skin. I prefer to peel them. Shred potatoes either using a hand grater (It goes really fast and easy) or using a food processor with proper attachment.
Lay shredded potato out evenly on baking sheet and freezer for 1-2 hours. (Use a couple different sheets, do not pile a lot on one. I would recommend having a relatively thin layer for each.)
After 1-2 hours remove shredded potatoes from freezer, break apart and set into gallon freezer bags. Now seal and set back into freezer. Potatoes will not be 100% frozen at this point but will be close. They will complete freezing in the gallon bags.
Now remove hash browns from freezer anytime, cook and enjoy!