You can follow the instructions here : Yes, a salad spinner is great for things that will not fall apart. I use mine all the time.
Since it says you can bake the fries, I see no reason to not do the same with hashbrowns.

Because fresh potatoes are available year-round, most
people don't find it practical to freeze potatoes at home.

The best potatoes for freezing are those that have been
cooked, such as mashed potato patties, baked stuffed
potatoes, or french fries.

Raw potatoes or potatoes in combination dishes such as
soups and stews do not freeze well. Upon thawing and
reheating, they tend to disintegrate, especially if the
potatoes are whole or cut in large cubes. If you are
preparing a combination dish for freezing, omit the potatoes
and add them instead during the thawing/reheating step
before serving.

To freeze baked stuffed potatoes or mashed potato patties:

Prepare them according to your favorite recipe, cool
quickly in the refrigerator, and wrap in moisture-vapor-
proof packaging. Seal, label, date and freeze.
Recommended maximum storage time is one month at 0 degrees
Fahrenheit.

To serve, unwrap and reheat in oven at 350 degrees
Fahrenheit.

To freeze homemade french fries:

1. Pare and cut potatoes lengthwise into strips about
1/4 inch thick.
2. Rinse quickly in cold water and dry well on paper
towels.
3. Oven method: arrange potato strips in shallow
baking pan, brush with melted butter or
margarine and bake at 450 degrees Fahrenheit
just until they begin to brown, turning
occasionally.
Cool quickly in refrigerator.
4. Oil method: Blanch potato strips in vegetable
oil heated to 370 degrees Fahrenheit until tender
but not brown.
Drain and cool quickly in refrigerator.
5. Place prepared strips in moisture-vapor-proof
containers or bags. Seal, label, date and freeze.
Recommended maximum storage time is two months at 0
degrees Fahrenheit.

To serve, return frozen potatoes to baking sheet and
bake at 450 degrees Fahrenheit until golden brown, turning
occasionally. Or deep-fat fry frozen potatoes at 390
degrees Fahrenheit until golden and crisp.

Thank you so much Linda!
It's just because I grow my own and in previous years too many potatoes
got spoiled, my storage isn't the greatest. Hopefully by next year I have a root cellar.