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@Kathy - Yeah, I've heard that, too. I've never done it, honestly, because I never needed to. I'm super lazy; I go straight from the grater to the fry pan, and mine are always hyper-crispy, sometimes ALMOST too crispy. Then again, most people make hashbrowns with russets, and I use reds. Maybe russets are 'wetter' than reds?

FYI for the patotoes post grater, pre skillet.... pressing them with a dry paper towel gets all the extra water out...letting them get crisper....something I learned from alton brown

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