Grandma's Hash Browns

"Yum! I boiled the Russet potatoes as directed, then put them in an ice water bath for 5 minutes. I only fried them for about 5 minutes per side on medium to medium-high heat (6/10). They were dark-g..." See moreolden crispy on the outside with just the right amount of softness on the inside."

"The key to this is the same to good mashed potatoes - the refridgeration. Shirley Corriher in Cookwise explains why this works. The glutens that make potatoes gooey and sticky, crystalize when chill..." See moreed and once crystalized - they stay that way which makes for non-gooey hash browns and light fluffy mashers."

"I have tried many ways of cooking hash browns. Pre-cooking (instead of rinsing, drying etc.) and letting chill overnight made a great difference. An important thing is not to overcook. You want them t..." See moreo be tender but not falling apart; to shred better. I don't think it is neccesary to add oil, if you brown/crisp LONG ENOUGH before turning. I start out on medium-high heat then turn heat down to med, as soon as they start to brown. Then cook for about *20* minutes on ONE side, THEN TURN. I also like to "cut" (with the spatula) into serving size pieces prior to turning. I sometimes use another buttered pan to finish the other side (more room to turn). FYI; If you "press" down the potatoes at first, and brown/crisp for a long time, cut into serving sizes, they freeze well for reheating in the toaster later. Thank you, Denyse, for sharing. I prefer feeding my family *homemade* to oily, store bought with added preservatives."