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Since hash browns are fried, use potato varieties best suited for frying, not baking. Try Yukons.
Commercial hashbrowns additives are probably simply antioxidants to keep them from turning brown before getting cooked crispy. Hashbrowns in general don't do well if undercooked, so cook 'em through. I've sent undercooked ones back for more if the fry cook had lost the bubble.
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Wanna stop school shootings? End Gun-Free Zones, of course.
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