Once a month my hubby and his friends meet for breakfast at a local diner that specializes in crunchy, golden-brown hash browns — always delivered in a state of pure perfection. Tender and moist on the inside, shatteringly crisp on the outside. Every visit, these fellas firmly avow, "Now there was a well-executed serving of hash browns--truly a thing of beauty!"

Their non-ending praise of this diner and its hashbrowns has me wondering, is it possible to achieve this phenomenon at home? Well, according to several professional chefs, it definitely is possible. Here's what the pros at www.allrecipes.com says we should know.

But before we dive into how to make hash browns as epic as the ones at Rich's favorite diner, it can be helpful to take note of what the goal is when preparing potatoes this way:

•         TEXTURAL CONTRAST. While you don't want a soggy hashbrown interior, you do want the patty to be soft and almost creamy. Similar to fast-food fries, textural contrast is one of the features that makes the best hash browns so desirable.

•         GOLDEN BROWN CRUST. When you smell them, it should remind you of freshly-fried fries: that irresistible savory scent of perfectly crisped potatoes.

And lastly, the NUMBER 1 secret for the crispiest hash browns? PATIENCE! Professional chefs throughout the country all agree: "The biggest mistake home cooks make with hash browns is being impatient. People typically try to flip them too early—a huge NO-NO. Flipping too early results in soggy hash browns that lack a crispy texture."

So instead of rushing, commit to the process, and you'll be rewarded with beautiful hash browns. Crunchy, golden-brown hash browns take 10 to 15 minutes to cook, which actually is not that long compared to other recipes.

Start by allowing the shreds to cook thoroughly on one side, usually around 5 to 7 minutes. This ensures they develop a deep, golden-brown color and crispy texture on the exterior. Then and only then, is it time to scoop them up with a spatula and flip for crunchification of the other side.

TAKING YOUR TIME can make a big difference in terms of their overall quality (and deliciousness). But you know what this advice implies, right? Because rushing won't work with this dish, planning ahead is needed. Home-cooked hashbrowns aren't a weekday hurry-up answer to a meal. We gotta slow down, breathe, and savor the process.

All this said, I'll close with a few more chef-approved tricks to make your hash browns the best ever:

•         Use the right type of potatoes—starchy like a russet or Idaho, rather than a waxy potato, like a new potato, red bliss, or German butterball.

•         Grate them by hand on a box grater with the large holes (or on a food processor's shredder disc).

•         Reduce oxidation and starch content by rinsing them in a bowl of ice water. Drain potatoes, top them off with clean cold water, drain again, then use a kitchen towel to squeeze or a salad spinner to spin them dry.

•         Cook on medium-high heat in a preheated pan or griddle. This will get crispy without burning.

•         Be generous with the cooking fat—it adds flavor and helps achieve that crispy, golden texture. Start with at least 1/4-inch. Allow it to warm up, then add your potatoes in 1/2-inch-thick piles.

•         Avoid overcrowding the pan. Perfect taste and texture can only be achieved if you don't crowd the pan or griddle. Working with fewer, smaller batches allows the hash browns to pan-fry rather than steam, which is key for the crisp exterior.