Russet potatoes, two 3/4 tablespoon butter, pepper and salt to flavor
Potatoes are peeled, rinsed, and shredded using a cheese grater. Incorporate a portion of the starch by submerging the potatoes in cold water in a large basin.
Potatoes should be drained and dried thoroughly with paper napkins, taking care to remove any surplus moisture.
Allow the butter to soften in a skillet set over medium heat. Layer the potatoes in the dish and cook for approximately 5 minutes, or until browned.
To season, combine pepper and salt. Add a small amount of cayenne pepper and paprika for flavor.
A brunch is incomplete without a delectable side dish consisting of golden hash browns.