Have you ever tried to make your own hashbrowns to freeze? I have and they have always turned out looking gross. They turn brownish gray even before they make it to the freezer. I tried freezing the nasty looking stuff anyway. When I went to cook them they turned out to be a revolting tasting AND looking mash. So I figured making frozen hashbrowns was some super secret process involving machines and chemicals.
No! You don't need none of that stuff. All you have to do is par-boil them first! The closely guarded secret was revealed to me on The Grocery Cart Challenge. And now you know it too. Don't you feel special?