Steakhouse Hash Browns
7 comments
Appears in Cook's Country April/May 2010
There's a reason these huge potato pancakes are mostly relegated to restaurants-flipping without ripping is a challenge.
WHY THIS RECIPE WORKS
We tested three potato varieties for our Steakhouse Hash Browns recipe: russets, Yukon Golds, and red potatoes. Tasters much preferred the fluffy russets, partly because their starchy texture helped the hash browns cohere and facilitated br...
