A totally fine food, but they’re not hash browns. But making hash browns at home is—I’ll just say it—so annoying. Hash browns made from partially boiled potatoes are softer and creamier on the inside than your average diner hash browns (I consider this a good thing) and also get extremely crispy on the outside. I often boil potatoes—Yukon Golds, which I find work best for this technique—specifically to become hash browns. My guess is that after your first audibly crunchy bite, you’ll be Team Cheater hash browns for life—with the social media to prove it.
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