and now that I am thinking about it, the next time I make them I might do them the way I do steaks if I have to cook indoors for some reason. Turn on the broiler, then get a cast iron pan really hot, add steak (or in this case the hash browns), then place immediately in the broiler. This lets you cook from the top and bottom about evenly. When I've done ribeyes this way it takes at the most 3 minutes of not less and the result is a perferctly cooked steak that is seared on both sides. Warning: This method with steak is extremely smokey!