Isn't it great when you can create something in the kitchen using simple ingredients. Here's a few ideas of playing around with an already excellent recipe. 1. Where the recipe calls for squeezing the liquid out of the shredded potatoes... it REALLY means it. Make sure all the liquid is gone. You might place the shredded potatoes in the middle of a clean tea towel, or cheesecloth, form into a small pouch, and squeeze. 2. If you're looking for a way to reduce the oil, here's a trick. Go to a local cooking store, and purchase an oil mister. Then pick up a bottle of grape seed oil (make sure it's unflavored). Grape seed oil will not impart any additional flavor to the dish, and it has a high smoke point. Fill the mister with the oil (a mister is like a refillable spray bottle). Now, get the hash browns ready for cooking. Preheat a skillet over medium-high heat, and then use the mister to spray the surface of the pan, and finally add a half tablespoon of sweet butter. Cook the hash browns until the outer surface is crispy, but not burned (about 5 minutes per side). They will taste great... without all that oil. You might want to sprinkle some finely grated cheddar or harvarti cheese over the top... up to you, and your guests. Serve while still nice and hot. They will be crispy on the outside, and soft on the inside. Keep the faith, and keep cooking.

Very good basic Alfredo sauce. Remember to keep the sauce at a slow simmer, and never bring to the boil. The high heat will cause the cheese to turn grainy... a slow simmer will keep it smooth and creamy. Note: A simmer is where the temperature of the liquid is just below the boiling point, or where small bubbles come to the surface and break gently. You could try different cheeses... why not, or you could substitute the parsley with another herb, such as, Cilantro. Oh, and I enjoy a bit more garlic... keeps the Vampires away.

Worth the work!