In article >, Todd >
wrote:

> On 06/25/2013 10:54 AM, KROM wrote:
> > just be sure to peel the green away..its the inner white core thats
> > potato like.
> >
> > what I enjoy is cubing it and cooking in broth then removing once tender
> > yet firm and drying on paper towel and frying in a pan with butter till
> > brown like hash brown cubes and have with egg..sometimes steak...make me
> > not miss potato so much.
> >
> > KROM
>
> Oh Man! I do miss hash browns! Thank you

I'd fry them with bacon fat rather than butter. I think that half the
flavor of hash browns is the flavor of the fat it's cooked in.

PP
--
"What you fail to understand is that criticising established authority by means
of argument and evidence is a crucial aspect of how science works."
- Chris Malcolm