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If you like your hash browns a bit mushy on the inside, but crispy on the outside, then you are at the right place. To make a skillet full of golden hashbrowns, you need six or seven medium sized potatoes and some oil. Of course, you need a cast iron skillet. Nothing else really works.
Heat up a few tablespoons of oil in the bottom of the skillet. Use enough oil to cover the bottom of the skillet, but not too much. Heat up the oil on low while you grate the potatoes. Grate the potatoes, skins and all, in a Cuisinart. I've also used one of the square Ekco graters. Those work well; however, the multi-hole graters don't work well, either side-by-side, or the ones with different holes on each side of a rectangular grating box. Look for the Ekco square grater if you need to do this by hand. Once you've had square Ekco, you won't go back. Well... until you've had Cuisinart. She is queen grater, really, among other things. When the oil is hot enough to crackle when you toss in a tiny piece of potato, the oil is ready. Don't let the oil smoke, though:
After the potatoes are in the pan, spread over most of the bottom, leaving a little bit of room at the edge, turn the heat up to medium:
Cook the hash browns covered until they are slightly translucent on the top. If you taste the most remote strip of potato, on the top of the tallest peak on your potato landscape, it shouldn't taste raw. The pan is pretty hot right now. The steam has been cooking the potatoes, and once the steam isn't contained the pan will heat up quicker. Cut the potato pad in half, and make sure the bottom is brown:
Flip both halves over and cook uncovered until the flipside is brown. Again, the hash browns will cook quicker at this point, so keep an eye on them:
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