How to make cohesive hash brown bars at home?
I like the hash browns as they are found at places like McDonald's, where they are bars that stay together as you hold them, but when I make them at home from piles of shredded potato, I can't get the same level of cohesiveness. Is there a binding ingredient, or a technique during the heating stage to make nice hash brown bars with the same level of structural integrity of fast food restaurant hash brown bars at home?
I've ever tried this recipe but I did find a Youtube video with a recipe. http://www.youtube.com/watch?v=m8hA7L6v7zo
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