These were great! I've made several different attempts at hashbrowns (all with tips from my hubby) and they never turn out golden brown, just overcooked brown. I did make a few little changes, I shredded the potatoes and put them into a pot of boiling water and let them cook until the shreds were slightly translucent. Drained and patted the shreds dry and put into the fridge until cooled (overnight). The next morning I continued with this recipe, I did add my own spices to the mixture to give them a little more pizzaz, since I don't cook with onions (allergies) Added a little salt, pepper, and garlic powder. This way is just a little more time consuming, but seems easier the next morning :)
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