Hash Brown Omelet with Cheddar, Tomato, and Basil
Appears in Cook's Illustrated September/October 1998
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 ...