Ingredients:
1 lb medium-sized russet potatoes, peeled but left whole ( I like to use older potatoes)
4 tablespoons vegetable oil
2 tablespoons butter
salt and pepper
Directions:
Cook whole potatoes in a large saucepan of salted boiling water for 10 minutes; drain and let cool.
When potatoes are cool enough to handle, grate them with a coarse grater.
In a large non-stick skillet, heat oil and butter together and cook hash browns over medium-low heat for about 10 minutes on each side, or until crisp and well-browned.
Resist the temptation to stir them around; just lift up an edge periodically to check on browning.
Serve immediately.
Servings: 3-4
Time preparation: 20 min.
Time total: 55 min.