Turning the product too many times will definitely cause the problems with the batch I saw in the photo. I like to make mine in individual portions as the pan will stay hot and they will be easier to turn. Also they will cook in about 5-7 minutes total. I always use potatoes that have been boiled with the skin on and then cooled and then shredded and cooled again. I place a little bacon fat in a hot 12 inch cast iron skillet and drop a good hand full of potatoes and a few grated onions. Do not touch for about 3-4 minutes. Turn with a spatula only once! Finish cooking for 2-3 minutes. Viola! Perfect hash browns.