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.
The crisp potatoes offer a nice contrast to many filling ingredients. Fill with 1/4 cup chopped ham, bacon, or sausage and/or 1/4 cup cooked vegetables, such as mushrooms, peppers, or onions.
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