Homemade Hash Browns

Using the shredding disk of a food processor or the large holes on a box grater, shred the potatoes. Immediately place the shredded potatoes in a large bowl of cold water to prevent browning.

Once all of the potatoes are shredded, drain them in a colander and rinse. Place the potatoes in a bowl of fresh cold water; soak for 10 minutes.

After 10 minutes, drain the potatoes and rinse once more.

Using your hands, squeeze as much water as possible from the potatoes. Transfer the potatoes to a clean kitchen towel and wring out the potatoes even more, getting out as much moisture as you can.

Place a very large skillet over medium heat. Melt 4 tablespoons of the butter in the pan.

Place the potatoes in the pan in a single layer. Season with the salt and pepper.

Let the potatoes sit in the pan for 4-5 minutes, without stirring, until the bottom has browned. Stir and flip the potatoes to cook the other side.

Add the remaining butter to the pan. Cook for an additional 15 minutes, stirring every 5 minutes or so, to continue cooking and browning the potatoes.

When the potatoes have reached your desired crispness, taste for seasoning, adding more salt and/or pepper as desired. Serve promptly while the potatoes are warm. Enjoy!