Published September 1, 1998.
In developing our hash browns recipe, we began by testing potato varieties. Best were high-starch russet (baking) potatoes. They adhered well, browned beautifully, and had the most pronounced potato flavor. Grating the potatoes helped them hold together while cooking and gave us the distinctive appearance we were looking for in our hash browns recipe. We also liked the way the raw shreds of potato formed an attractive, deeply browned crust.
To prevent potatoes from turning brown, grate them just before cooking. For individual servings, simply divide the grated potatoes into four equal portions and reduce cooking time to 5 minutes per side. To vary flavor, add 2 tablespoons grated onion, 1 to 2 tablespoons herb of choice, or roasted garlic to taste, to the raw grated potatoes. You can also garnish the cooked hash browns with snipped chives or scallion tops just before serving.
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