Using a box grater (or food processor) shred potatoes using the coarse side (or coarse shredder attachment).
Place the shredded potatoes in a large bowl of cold water.
Swirl and drain.
Repeat three times or until water runs clear.
With the use of a salad spinner, lined with a clean tea towel, spin until the potatoes are dry. Alternately, place shredded potaotes in a clean tea towel and squeeze or use a potato ricer to draw out the moisture.
Place "dry" potatoes in a large bowl.
Add your favourite seasonings (if using).
Over medium-high heat, heat 1 tablespoon oil and butter in a 10-12-inch cast iron or nonstick frying pan. Make sure to cover entire pan.
Once butter begins to sizzle, add the potatoes.
With the help of a spatula, press down and flatten into an even layer (1/4-1/2 inch).
Lower heat to medium, and cook, without stirring, for about 10 - 12 minutes.
Just before flipping, add salt.
Flip, with the help of a plate.
Add remaining tablespoon of oil and butter.
Slide hash brown back into pan and continue to cook for another 8 minutes.
Garnish with your favorite toppings.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. * recipe adapted from recipe in Cook's Secrets Magazine