I don't usually make a big breakfast, but our grandsons are visiting so, you know, I had to make it special. I'd never made hash browns from scratch, but this recipe looked easy enough, so I opted to give it a try, using tips from other reviews. I washed about 8 small (slightly soft) unpeeled red potatoes, then dried them before shredding them with a food processor. Then I rinsed the shredded potato per the recipe, then spun them in a salad spinner, and then patted them with paper towels to get them as dry as possible. (I suspect some of the bad reviews come from not drying the potatoes enough.) I added the egg and flour, about 1 tbsp. onion powder, a tsp. of Kosher salt, and about a dozen strands of saffron (a delicious tip from an entirely different potato recipe). I used a cast iron griddle wiped down with Grape Seed Oil, and I tossed on a tbsp. of butter just before spreading the potato mix out to about 1/2" thick. (In other words, I used far less "grease" than the recipe calls for.) I flipped them after about 10 minutes and tossed another tbsp. of butter onto the griddle for the second side. They browned up nicely after another 10 minutes. The boys liked them (mission accomplished) but the real surprise was my husband of 32 years: he's a hash brown addict who says these are "hands down" the best he's ever eaten: "crunchy on the outside and not oily. Perfect. The best ever!" I don't get raving compliments like that very often. So thank you, Emily. What a treat!
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I don't usually make a big breakfast, but our grandsons are visiting so, you know, I had to...