Scrub the potatoes well
[Optional] Peel the potatoes (We personally enjoy the potato skins and don’t bother peeling it.)
Grate the potatoes on the largest grater hole setting
[Optional] Try grating one small onion in as well for some fantastic flavour!
Add ½ teaspoon of salt and mix it into the shredded potatoes and let it sit for 5 minutes. This step does double duty, it lightly seasons the potatoes as well is draws out water from the potatoes.
Place a cloth inside a bowl and add all the shredded potatoes inside the cloth
Squeeze out as much as the water as you can. I find the easiest way to do this is to twist the ball of potatoes while squeezing it at the same time. Keep twisting the ball until it gets tighter and tighter.
Discard the water that was squeezed out
Unravel the tight ball of squeezed potatoes and lightly loosen it up
Spread out the potatoes on a plate and nuke it for 1 ½ to 2 minutes.
In a pan, set the heat to medium heat and add some oil and 1 tablespoon of butter
Once the pan is hot, and the butter has melted, add in a golf ball sized of shredded potatoes. (Or add in half the potatoes, and spread it out to ½ inch thick if you are making a big skillet hash brown instead of mini ones)
Take a spatula and smush them down into pattie sizes and cook for approximately 4 minutes a side or until golden crispy.
Serve it for breakfast or as a side! We love it with ketchup and sometimes gravy!