QUESTION: Every time I've tried to make homemade hash browns from freshly chopped potatoes, I either get a gummy, sticky mass of potato mush or clumps of starchy, barely cooked potatoes.What am I doing wrong?What size should I cut the potatoes? What kind of pan is best to cook them in?Also, I've read that some recipes use precooked potatoes. What are your thoughts?Sorry if this sounds kindergartenish (I hope that's a word).Thanks for your time.ANSWER: This issue certainly isn't kindergartenish (in my world that is a word — and a big one at that)! I wish it was, because it would be closer to my grade level and easier to answer.Nope, this is definitely a higher-education subject and brings to light "The Great Hash Brown Controversy." Not only are there many theories about how to cook the best hash browns, there is a huge debate about their very definition.Put the wrong two cooks together to "hash this out," and it can get ugly.People argue about what hash browns are and what makes them different from latkes or rosti or potato galette.And there is a contingency — usually from Texas — that always throws home fries into the discussion.So, bravely, before we contend with how to cook hash browns, we are going to go out on a limb and define them.(Of course, I'm judging this debate. The other guy isn't here, so I win).Hash browns are precooked potatoes that are shredded or finely diced and then pan-fried until crispy brown. They often don't have other ingredients added to them.Potato pancakes (such as latkes, rosti or potato galettes) are shredded raw potatoes that could include, but are not limited to: onions, eggs, flour, milk, baking powder, herbs and seasonings. The mixture is spread out in a pan or into disks and then fried until crisp.Home fries can be made from raw or precooked potatoes. They are cut into large cubes or chunks and usually (but not always) cooked with onions, peppers, herbs and spices.Now that that's settled, let's make some potatoes.I know you were interested in hash browns, but maybe you'd like to try some of the other dishes I mentioned, so I'm including several recipes.The following tips should help with all of them:• Moisture is the biggest problem when it comes to potatoes being sticky and not browning.Moisture creates a barrier between the potato and the oil-coated pan. This will not only prevent the potato from browning, it makes it more likely to stick.Pre-cooking your potatoes will remove the moisture. Or, if you are using fresh potatoes, press them between towels to remove as much moisture as possible.I like to twist my shredded fresh potatoes in a towel to squeeze out every drop of water.• Though any good, heavy pan will work, there's nothing better than a well-seasoned cast iron pan, which will ensure a great, crispy, brown crust.• Start your pan on high and get the oil hot before adding the potatoes. Then turn the heat down to medium-high to brown the potatoes, making sure the oil and/or the potatoes don't burn.• Don't press down on the potatoes while cooking, even though you may be tempted to. This only makes them stick and ruins the texture.Enjoy these recipes

. . . and thank goodness this was a kindergarten question. I'm not sure I'm up to middle-school issues.