@Butrflynet,
Hey Butrflynet, just what the doctor ordered!!!!!!! This is is exactly what I was looking for . Thank-you so much and happy cooking.
@mater1,
You're welcome. Would love to hear the results after you've tried some of the other methods.
@farmerman,
tx crew tons for making the hash brown
If you want to eat crispy hash browns 10 minutes after the craving hits you, the secret to drying hash browns is a potato ricer, pressed enough to remove the water, but not so much that you wind up with mashed potatoes. Then drop those "dry as a bone" potatoes into a 9 inch stainless steel (no Teflon) frying pan with 3 tablespoons of your favorite oil (I use peanut oil or extra virgin olive oil). Use a steel spatula (thin) so you can easily take a peek after a few minutes, and flip em when they reach your desired level of crispiness. You'll love em, I guarendamntee it. I can't wait to get home and make some with sunny side up eggs on top, and ketchup around the eggs, but on the hash browns.
