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Hmmm... After years of experimenting (read: Whoops!), I think I can safely give you an idea on how to come up with *good* Hash Browns. Im going to start with raw potatoes. They make the best HBs. Diners and real "cook-it-on-site" restaurants do it this way. Peel and prep the spuds however you like for the final product. ie. Hash Browns will be diced, Home Fries can be sliced as thin as potato chips. Grated ones I have seen with many names, but the most common was Latkes
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|Serving Size: 1 Serving (13g)|
|Recipe Makes: 99 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.8mg||0 %|
|Potassium 54.3mg||1 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2g|
|Protein 0.3g||0 %|
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Calories per serving: 10
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