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Classic Hash Browns
January 28, 2013

very good! I didn't have paper towels to pat the potatoes dry so after draining the cold water off of them the second time I just put a bowl under the strainer with the drained potatoes in it and used a small plate to press them down some and squeeze some of the excess water off. This worked fine. I added some red and green pepper strips and onions (had a bag of frozen ones), some chopped ham and a little shredded cheddar cheese. A few minutes before they were done I poured a couple of eggs that I had previously scrambled in a bowl with a little milk over the potato, onion, ham, and peppers mixture and cooked up while mixing some and made one of those breakfast bowl type dishes, with rye toast on the side. Thanks Chef John!

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