HASH BROWNS Serves 4. 1 lb Russet baking potatos, peeled and grated. 2 tbs vegetable oil 1 tbs butter Heat butter and oil in a large nonstick skillet over medium-high heat. Meanwhile, using a potato ricer, press as much moisture as you can out of the grated potatos. When the oil is hot spread the potatos over the entire surface of the skillet, making sure they are no more than 1/2" think. Sprinkle the potatos with salt. When the bottom is as browed and crispy as you desire, flip the hashbrowns with a large spatula. If the dis is too large, cut it in half or quarters before flipping