1. You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), Dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.
I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.
2. To make ahead: Cover loosely with foil and let it come to room temperature. Then keep it in the fridge until required. Bring to room temperature then reheat in the oven for 20 minutes at 180C/350F. Or, to speed it up, microwave it (covered with a sheet of baking paper) for 10 minutes on high (or until heated through) and then broil/grill the top for a few minutes until golden. I sometimes scatter over a bit of fresh cheese when I am reheating, just to freshen it up.
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