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| Food and Drink Essential to sustain life; near the top of the hierarchy of needs |
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08-01-2008, 12:32 AM
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#11 |
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Person who doesn't update the user title
Join Date: Jul 2002
Location: Southern California
Posts: 6,674
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Since hash browns are fried, use potato varieties best suited for frying, not baking. Try Yukons.
Commercial hashbrowns additives are probably simply antioxidants to keep them from turning brown before getting cooked crispy. Hashbrowns in general don't do well if undercooked, so cook 'em through. I've sent undercooked ones back for more if the fry cook had lost the bubble.
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