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Russet PotatoesSalt
Bring a large stock pot of water to a low boil.  Wash, scrub, then peel potatoes.  Quarter potatoes, then blanch in the waterfor 10 minutes (we are only heating them through, not cooking them at thispoint).  Strain potatoes from the water,then submerge them in cold water and allow to cool.  Grate potatoes with a cheese grater or a foodprocessor with the grater attachment. Place shredded potatoes directly into proportion size containers to freeze or freezeon cookie sheets, then transfer to gallon size freezer bags.  
To cook, thaw frozen potatoes in the fridge.  Over medium high heat, melt 1-2 TBSP coconutoil,  add shredded potatoes and allow tofully cook on one side before flipping.  Seasonwith salt and pepper.  Once brown andcrispy, turn and allow to fully cook on the other side.    
*****We love having these stocked in the freezer.  It makes a quick meal when you add sausage,tomatoes and bell peppers to the mix.