Alas, it's the starch in potatoes that helps to glue it together into a "pancake". I've just accepted that daikon, red radishes or turnips will make yummy tasting hashbrowns that are loose, not sticky. I've not tried adding an egg before, not sure how that would turn out .. maybe like a radish frittata!

If you use pork rinds, some folks have found that adding a handful of crushed rinds near the end of cooking time adds a bit of that crispy browned taste and texture we associate with hashbrowns


Doreen