Butter (I recommend salted...you only need enough to cover the bottom of the skillet 1-2 tbsps. & peeled Potatoes (1 per person) & salt.... The secret to my crispy, NOT SOGGY hash browns is that they are skillet-fried in butter. 1. To begin, shred each peeled potato, then remove as much moisture as you can from the shredded Potatoes by squeezing the shreds in paper towels or in a spaghetti strainer until dry. Then after you have heated the butter in a small skillet and spread it evenly around, press your Potatoes in. Make sure you press the potatoes in in a thin layer in a circle shape. Once the bottom is half way cooked, flip it over by putting a plate on top of the skilled then turning it upside down. Then all you have to do is side it on so the other side can cook. Once that side is half-way cooked, flip it over to fully brown the other side, the brown the opposite side as well until it turns golden brown. Once both sides are fully cooked, salt the top and enjoy!
