Based on an ancient Cooks Illustrated
2026-04-02 19:00:03.514364+02 by Dan Lyke 0 comments
Based on an ancient Cooks Illustrated article, I've been making hash browns by squeezing the grated potatoes, letting the juice sit, pouring off the water and re-incorporating the starch.
(Cook 9 minutes per side, medium heat, plenty of fat.)
I just did my first batch by squeezing and rinsing and discarding the starch, and way crispier!