Hash browns are classic home-style diner food. But it takes an astonishing amount of butter to create those crispy, pan-fried cakes of shredded potatoes! This recipe from my first cookbook, Not Your Mother's Casseroles, lightens up the classic hash browns a little by baking them in the oven instead of frying them.
It's an easier method for making hash browns that are crispy, but just a little bit lighter.
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/1K9hnnl
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