Sunny's Saturday Special Hash Browns

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These did not work well for us at all. They never seemed to get totally cooked, stayed gummy, even tho' we followed all the cooking directions and for the time indicated (we had to cook longer. We didn't have the problem with the salt that the other person mentioned because we do not use much salt. We thought there was too little onion and garlic powder so added some more. We would not make these again.

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Delicious! I will definitely use this technique (rinsing and squeezing from now on. They were really crispy. To those concerned about the salt: I'm ALWAYS mindful of the salt amount given in all food network recipes. It's usually too much for my family. I have learned through cooking experience how much salt to use to suit my own taste; therefore, I always adjust the salt according. As a rule of thumb, I usually cut the amount in half.

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Came out perfect. Best I've ever made

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I recorded this episode, watched it several times, and followed the directions to the T!!
These hashbrowns came out PERFECT and there were no leftovers.
My husband now expects them to be a standard part of our weekend family breakfast.
THANKS SUNNY!!

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Despite the fact that we used cold water until the mixture was no longer cloudy and used the kitchen towel technique, these potatoes were gummy and bland. They bore little resemblance to what Sunny produced on the show. I can't recommend this recipe and I am removing it from my recipe box.

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FYI, 2 teaspoons of salt is a crazy amount for 1 pound of potatoes. Note that 1 pound of potatoes is one extra large baking potato. Just 1 teaspoon of salt ruined the recipe. Good thing potatoes are cheap. Go easy on the salt. The rest of the seasonings sound tasty but I won't try this recipe try again.