As I mentioned when my hash browns did not come out right last week I Googled recipes to see what I did wrong, which is where I learned the shredded potatoes needed to be dried better. The tip I found said to use something called a potato ricer, which prompted me to ask Mrs Blue, "who on earth owns a potato ricer?" Her answer was that we do, and she proceeded to produce what looks like a giant garlic press. Properly equipped, I used this to squeeze the excess water from the potatoes as the recipe advises, and sure enough that made all the difference, and we enjoyed crispy hash browns with our eggs this morning. Potato ricer FTW.
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