Hash Browns

potatos (any kind work - I like Idaho bakers)
oil (I prefer bacon fat or peanut oil)

Optional Ingredients
(All to taste and based on number and size of potatos)
diced onions
bacon sliced into small pieces
grated chedder cheese

Peel the potatoes.  (This is also optional.) 

Grate the potatoes. 

Thoroughly wash the grated potato in cold water.  This
is a key step.  It washes out much of the starch and
will allow them to cook crispier. Squeeze the water
out of the potato in a paper or cloth towel.  

Melt the fat in hot frying pan (black cast iron works
best) or add the peanut oil.  The potato will soak up
a lot of oil, but be careful, they can taste oily if
you add too much. 

Slowly add the grated potatos - be careful of
splattering the oil since they are wet.

You can leave them in place and then flip when one side
is golden brown. I prefer to stir them frequently so
all the little pieces brown.  If you do this, when you
are about half done, you can add the bacon and onions
(any earlier and they tend to burn -- especially the
onion).  If you do not stir the potatos, mix the
sliced onion and pre-cooked bacon in with the potatoes
ahead of time (bacon this way must be pre-cooked to
ensure it all is cooked. 
  
Keep stirring every two minutes or so until they reach
your desired browness.  Near the very end, you can
grate some cheese over the potatos. 

Alternative:  Use left over baked potato -- or bake
one for 7 minutes in the microwave.  Do all the above
steps except wash the potato.  

Contributed by Scott Temple