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2. Start with your choice of hashbrowns

The Idaho Potato Commission says that hash browns are typically steamed to remove the skin, shredded and then blanched in water or oil, then flash frozen. Frozen is fine for this recipe -- use diced potatoes, shredded, or chop patties into bite-sized pieces. You may also find "thick cut" hash browns which are somewhat like french fries but prepared as hash browns. You'll need a two-pound bag.

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