I’ve never sat down in a diner at breakfast time where the cook wasn’t frying up hash browns on the griddle. And this presents a problem. First, I really like home fries better than hash browns, and second, the hash browns are nearly always served up pale brown on the outside and undercooked on the inside. So I put on my short-order hat and fried up a batch for this book. They were spectacular! To get the best results, you will need a medium-size nonstick skillet to fry the grated potatoes into a well-browned pancake. It’s large, but it will hold together. Cut it into four wedges and serve them warm, with ketchup.