Laura Roslin

October 22, 2008 at 10:12pm

How do you keep the raw grated potato from turning black? Mostly by not giving it the chance to do so. I grate them right into the strainer, press out the water, season and put into the pan. This part of the recipe is one that you have to get accomplished start to finish before pausing. After the crust is baked and browned up, you could hold it in the refrigerator for up to a day before filling it. Susan
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