I serve hash browns every Thursday morning in the shelter, with eggs, sausage chorizo, warm flour tortillas. I grate the spuds with a food processor (fine grating disc) and mix with finely chopped brown onion while the griddle heats. Oil the griddle and squeeze the mix like I'm making snowballs to get rid of water. Put 'em on the griddle and mash with a spatula. Turn when the bottom is brown, and drain on paper towels on a rack, in a warm oven, while I'm frying sausage, eggs, and chorizo and eggs mixed. They are not like McDonald's. I do not soak the grated potatoes in sugar water, parboil and freeze them in little square patties, and then deep-fry them and stick 'em under a heat lamp. I also fry with vegetable oil, generally. McD's uses lard for hash browns and French fries. I get no complaints, or leftovers.