Classic Hash Browns

9 comments

Appears in Cook's Illustrated September/October 1998

No need to precook the potatoes--freshly grated spuds cooked in a sizzling hot pan with melted butter are the taste-test winner.

SERVES 4

TIME 35 minutes

Classic Hash Browns

WHY THIS RECIPE WORKS

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 ...

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