I agree with M.Ted, when I was a kid hash brown potatoes were made of the baked potatoes not eaten the day before. Sometimes they were made with boiled potatoes that were from the day before. I have an antique ricer that I use sometimes for making hash browns from boiled potatoes. Baked are already so tender they can be broken up with a fork.

My hash brown favorites don't have onion, they're simply cooked in good oil and are seasoned with a generous amount of ground black pepper and a little salt. The finished cooked consistency is of individual potato fragments, not one of these brick-like patties one sees from fast food restaurants.

SRS