Classic Hash Browns

Name: Classic Hash Browns
Yield: Serves 4
Ingredients: 1 pound, high-starch potatoes such as russets or Idahos, peeled, washed, dried, grated coarse, and squeezed dry (1 1/2 cups loosely packed grated potatoes); 1/4 teaspoon, table salt; , Ground black pepper; 1 tablespoon, butter

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Appears in Cook's Illustrated September/October 1998

SERVES4

TIME35 minutes

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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