On 2017-05-14, l not -l > wrote:

> No, the shreds are cooked in cast iron with canola oil; just a little, maybe
> a teaspoon.

I've been cooking hashbrowns fer the last 9 mos. Homestyle. Real
russet taters! So hashbrowny, I've lost friends!!

I typically nuke 'em 40 mins before my "customer(s)" show up. This is
so I can grate them w/o burning my hands on the "too hot" spuds. Nuke
'em too far ahead of time, they start develping black spots from the
starches changing to sugars. Russets are the best fer hashbrowns.

I grate on a course grate box grater, jes before pan frying. Add a
bit o' grease (bacon is great, but I've also used peanut and organic
grapeseed oil). I cook the 'brns' in a 12" cheopo WW skillet, but have
a carbon steel skillet to keep 'em warm and crispy. I add some grease
fer both sides in the WW special! More details if interested.

nb