How to keep grated potatoes white?
I have a recipe for hash brown potatoes that calls for peeling and grating them, then soaking them in cold water to release some starch, draining, then continuing the recipe.
If I leave the potatoes more than 20 minutes in the water, they turn pinkish-brown. Yet I'd like to do the soaking part of the prep ahead of time. Any ideas on something I could add to the water to keep them white?