If you care about the crisp, then you should use starchy potatoes, like russets or Idahoes. The only drawback is that the hash browns may be prone to falling apart because of the starchiness.

So, if you want your hash brown to stick together easily, then you should use a waxy potato, like new potatoes, Yukon Golds, or red potatoes. These potatoes have more moisture and will stick together in the pan, however, they won't crisp up as nicely as starchy potatoes.

The biggest culprit that's making your hash browns come apart is moisture. You need to make sure the potatoes are dry before adding them to the flour and egg mixture. Whether you squeeze them out in a dish towel or use a salad spinner, get the potatoes as dry as they can be.

You can also use a different type of potato if you are worried about the hash browns breaking apart. If you use a waxy potato, they'll stick together nicely, but they won't get as crispy as you might want.

"These turned out great! They weren't greasy at all, they held together perfectly, and they looked quite pretty when they were done cooking, too. Next time, I think I will add salt & pepper, plus some extra spices, to the shredded potato and egg/flour mixture, just to give it a more intense flavor. This recipe is so easy that I will have no problems just making these hash browns from memory, eyeballing the flour and spices," says

"Unbelievable. About as good as one could hope for. Crispy on the outside, firm and tasty on the inside. And what a flavor. This will be my hash brown recipe from here on out. Make sure that you don't have too much oil in the pan. The hash browns will take forever to brown and may be too greasy for your taste," advises