The problem most people have with making fresh hash browns is removing the
excess starch from the potatoes. You have to wash and rinse the potatoes
until the water runs clear. In a restaurant I worked at in college, we
would soak the potatoes for 15 min., rinse and repeat a minimum of 3 times,
sometimes it would take more. If you don't they will not crisp up and will
actually be very sticky.

This is the reason the majority of recipes use frozen or fresh prepared hash
browns as their ingredient. When I was eating potatoes, I found a great
fresh hash brown in the egg section of the supermarket.


"Skipper" wrote in message
...
wrote:

Potato Casserole:

2 lb. bag frozen hash brown potatoes
1 pt. sour cream
2 tbsp. chopped onion
1 can cream of chicken soup
1 stick butter, melted
1 lb. grated sharp cheese

Frozen hash browns? Too lazy to grate your own potatoes? I never, ever
buy that frozen slush, freshly grated potatoes makes all the difference
in the world.

At one time we used a salad shooter to grate the potatoes. That does the
job easily enough. We just found that frozen hash browns produced a
better (firmer) product in this dish.

--
Skipper