Basic Hashbrowns - cooking recipe

Ingredients

4 small potatoes or 600 -700 g potatoes
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper, to taste
1 1/2 tablespoons butter, divided

Preparation

Peel and shred potatoes and place in bowl.
Rinse with cold water to remove some of the starch and drain.
Place half the butter in a double sided, ceramic skillet and heat.
As the butter begins to simmer, add the shredded potatoes. There is no need to precook nor to wring dry first.
Fry for 4 minutes on medium heat, or until golden brown on the bottom.
Open the skillet and place the remaining butter on top, close, and flip to fry the reverse side.
Fry reverse side for 4 minutes, or until golden brown.
Salt and pepper to taste.