1 large (8 to 10 oz) russet potato
Salt to taste
Black pepper to taste
3 tbsp Olive oil (or butter)
Sliced Cheese
optional* grated onion, paprika

1 large (8 to 10 oz) russet potato 3 tbsp Olive oil (or butter)

1. Peel and Grate the Potato - Line a bowl with a clean dishtowel. Peel the potato and grate it directly into the towel-lined bowl.

2. Squeeze the Moisture from the Potato - Gather the dishcloth and twist the neck until you form a tight package. Continue twisting the cloth and squishing the potato in your fist until you've squeezed as much liquid as you can from the potato.

3. Heat the Skillet - Heat the skillet over medium-high heat. Melt the butter and then add the potatoes. Toss the potatoes to coat them with butter and then divide them into portion sizes. Flatten each portion with the back of a spatula to maximize contact with the hot pan.

4. Cook Until Golden-Brown on Both Sides - Cook for 3 to 4 minutes on the first side, flip, and cook for another 2 to 3 minutes on the second side. Use your best judgement on when to flip — some of us like more crispy burnt bits than others. Try not too move the hash browns too much during cooking or they'll break apart. Lay a slice of cheese on top of each portion for the last minute.