Third time’s the charm! Using the last of the potatoes, I took some more readers’ suggestions and made hash browns again. This time I didn’t peel the potatoes – trying to preserve more of the nutritional value of the spuds. Much easier that way, and it didn’t seem to affect the final outcome.
I made a lot of potatoes this time. A lot. More than one person should eat in one sitting. Laid them out on paper towels again, and took the suggestion of salting them to draw out more of the moisture.
It makes sense, though, when I think back to almost any visit to a breakfast diner. They typically have a lot of potatoes – hashed or chunked – just sitting on the grill. They leave the potatoes there to keep browning, then scoop them up as needed.
That being said, we got our best browning yet. I was little more patient and let them sit in the pan longer. That’s the key, I think, especially if your potatoes are still wet. The color of the potatoes still seems a little off – a little too dark. Any ideas? Is it because of the moisture? Does the butter burn (although I don’t think it did)? But they tasted fine, especially with another fried egg on top. Although I forget to get a picture of the final product. Next time!