Hash Browns

10  ounces		russet potato
1  teaspoon		olive oil
1  teaspoon		butter
4  tablespoons		ketchup

Tip: For nutritional information on all the ingredients in Hash Browns just click on each ingredient name. Then adjust the serving size for any Hash Browns ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Grate scrubbed, unpeeled russet potato.

Put into a large seive, and rinse the starch out by rinsing under the faucet until water runs clear.

Dry as best you can by pressing against sieve, grabbing a handful at a time and squeezing, etc.

Heat oil and butter in a pan or skillet, and mix them. Butter tastes better, but oil will raise its smoke point.

Put in potatoes, spread into a thin layer (or into patches, on a skillet), and press down with spatula. Sprinkle with salt and pepper.

Cook over medium heat (on our stove, knob turned straight down on power burner) for 6 minutes on each side. You want the potatoes to be as brown as possible without burning, to be more crispy and hold together. Adjust heat so they are not burning, but heat is not too low either.

Flip over in batches, and cook on other side.

Serve with ketchup.