What's the trick to hash browns from scratch? I'm trying to get the nice golden crust found in diners, but don't have consistent results.
I shred them with a julienne slicer, squeeze out as much moisture as I can, use Canola oil and butter over med-high heat, but don't get the "crispy on the outside, soft on the inside" results that restaurants do. Instead, they come out a bit greasy and soggy. What can I do to improve them?