"Richard's ~JA~" > wrote in message
...
> I find that grating potatoes severs the natural starch out far more than
> does merely slicing them does, therefore I cold water rinse and drain
> them well before patting between paper towels to dry as much as possible
> before frying. Works well every time.
>
> Picky ~JA~

I make fresh hash browns for my kid regularly. I find that the oil MUST be
hot before putting adding the potatoes or they do come out sticky. I mostly
buy russet potatoes and when I shred them, I leave the skin intact. I use
canola oil or peanut oil for frying as butter and olive oil won't get as hot
without burning.

j
>