Dana's Hash Brown Potatoes

Who doesn't love hash brown potatoes?  Especially when properly cooked!  I have two methods I like for them; one using pre-cooked potatoes and one using raw potatoes.

Recipe:

Raw:
4 Russet potatoes--peeled, washed and grated with a regular-sized grater
1 small-medium yellow or sweet onion, cut in half and sliced
Salt
Black or white pepper
3-4 Tbs oil

Put about 3 Tbs oil in a frying pan over medium-medium high heat.  When the oil is hot, add half the potatoes, then the onion.  Sprinkle with salt and pepper, then add the rest of the potatoes and sprinkle again with salt and pepper.  When potatoes are golden brown, turn them over, adding more oil if needed so they don't stick.  This is the trickiest part.  Potatoes absorb more oil than you think.  To turn them you may need to cut the whole bunch in half or fourths and turn the portions separately.

Pre-Cooked:
Russet potatoes
Salt
Black or white pepper
Oil
Garlic Butter

Bake potatoes in foil the night before you are going to make the hash browns.  Put in fridge overnight.  Next day, peel and grate them with a regular-sized grater.  Put enough oil in a frying pan just to coat the bottom and up the sides a little.  Turn to medium-medium high heat, add a dollop of garlic butter.  When your butter is sizzling, add the grated potatoes and lightly sprinkle with salt and pepper.  There is salt and pepper in the garlic butter, so go easy.  Cook until they are golden brown.  Flip and brown on other side, adding more garlic butter as needed to keep them from sticking.