Recipe(tried): Hash Browns

In response to you request for "restaurant hash browns" I've tried several different techniques including using a pressure cooker (just makes a sticky mess) and I find the frozen hash browned potatoes work quite well without the work however, the best success I've had on my own is to take a baking potato (e.g. Russett) and microwave it by itself for about 3-5 minutes depending upon size - it should cook completely but just start to get soft. Don't coat it with anything, wrap it or poke holess in it (basically let it steam itself in its skin). Allow it to cool in the refrigerator and then peel off the skin and shred it (mandoline or box grater works well). I then cook it on a flat griddle with butter and some seasoned salt (Creole seasoning is my personal favorite), don't forget to add a few dabs of butter on top to let it melt into the hash brown. These don't hold their shape well so you'll either need a mold or just flip it periodically as they brown. It's the closest I've come on my own. Hope that helps.