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Classic Hash Browns
June 28, 2014

I tried this the way it was printed but found we like it better with the salt and pepper mixed in rather than sprinkled on top. Also I always grate an onion into it. I make a huge pan of these and cook them just until a little brown and hot all the way through but not real brown. then I cut it into 6 to 8 pieces and wrap in foil and slide them into a storage bag. That way I have some made ahead and can save time by just getting one out of the fridge every morning and browning it in butter or bacon grease. My husband eats them every day so there is no spoilage. We use them up fast.

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