I tend to make most of my baked goods from scratch. It's weird because people always seem impressed by this, but I think it's nearly as easy, usually less expensive, and much, much tastier to make things from scratch than to make them from a boxed mix. However, I usually use frozen shredded or chopped potatoes for hash browns. Not so today! I got out the mandoline and shredded a few potatoes.
My mandoline was a gift from Darren's stepfather. He got one for me and one for Darren's mom. I LOVE it and use it often (THANKS!), while Darren's mom is not a fan of hers. Any one out there got an opinion on a mandoline? My mandoline has a permanent diagonal blade and a rotating part that switches among thick slices, thin slices, large julienne, and small julienne. I used the small julienne setting for these hash browns.
Prepare a bowl with cool water and a generous pinch of salt. Julienne the potatoes and put the slivers in the water to soak for 10-15 minutes.
hash browns, leave a comment and let us know how they turn out.