Quote:
Originally Posted by stevej37
I make hash browns almost every morning...it's my fav breakfast with sausages.
You may be doing yours from scratch....I use the frozen bags of shredded hash brown.
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There's a little nuance to doing it from scratch with raw russets - rinse the starch off after the shred, soak for a bit in iced and salted water, break out the salad spinner that you probably never use, plenty of oil and
don't mess with them! Impatience will bring only tears...
Optional (OK not in this house) is a good dose of Chimayo or similar NM red chile powder before the flip.