Cook some 3 Cheese Hash Browns with Peacock Alley in Bismarck, North Dakota.
To Blanch: cover potatoes with cold water in steam kettle. Bring to boil and allow to boil for a strict 5 minutes. Turn off kettle and let potatoes sit for a strict 10 minutes then strain and allow to cool for 24 hours.
Shred potatoes and mix with remaining ingredients. Place in oven for 45-55 minutes at 350 degrees.