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How to make the perfect (or at least edible) hash browns?

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How to make the perfect (or at least edible) hash browns?

Sonia | Apr 1, 2002 03:41 PM

I made hash browns for the first time this morning. I mean from scratch. I've made frozen hash browns many times but I had some extra potatoes lying around...

I peeled the potatoes (russet) and shredded them using the rough side of the grater and fried them with some onions plus S&P, of course. The result was a gummy, sticky, starchy mass of mush, almost the consistency of mochi, which seemed to get more and more sticky with each bite. Yuck! It made me want to buy frozen for the rest of my life.

Should I have soaked the potatoes to get rid of excess starch? Squeezed the potatoes? Boiled the potatoes first? Joy of Cooking said nothing about soaking or squeezing. It said to cube the potatoes (rather than shred). Would that have helped? Or should I leave hash browns to the experts at Ore-Ida from now on?

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