Hash browns. My daughter asked if I would make the shredded kind instead of my regular home fries and the results were not pretty - gummy, gray, very unappetizing. Can anyone in this magic pickle recommend a good method for great hash browns, the "shredded" kind?
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I've also heard of soaking grated taters in very cold water, (maybe ice water?) then drying like mad.
This is also called a rosti (rosh-tee) a Swiss food that is basically the same thing as hash browns. Oh yes it is good!
2. On a box grater using the side with the big holes, grate the potatoes.
3. Next, you'll have to dry the grated potatoes really really well, best done with paper towels.
4. Get an oiled cast iron skillet really hot and add the potatoes. Let them brown, don't move them around a lot. When nice and brown underneath, season the top with s/p, then you can flip the whole thing, ideally like a big pancake, or big chunks is good too.
5. Good luck!!