annoyingly, perfect hash browns continue to elude me. after watching the Gourmet Makes: Tater Tots BA video last night and double-checking with a recipe on Allrecipes.com today, I tried rinsing the potato shreds in cold water twice and drying them out before cooking them. But there still seemed to be a lot of starch residue, and they congealed into the same potato glop I can’t seem to escape— tasty, sure, but neither crispy nor visually appealing