Jes something to talk about on this, post hangover, lazy Saturday.

Best hash-browns ever. I now make 'em in my steel skillet and they
are to die for!

First, I nuke a russet, then grate it with a cheapo box grater onto a
paper plate. I pour a bit o' peanut oil in my steel skillet and let
the oil warm up. I then put the grated spud(s) in the skillet, mash
'em down evenly with a silicon spatula, and let 'em cook fer about
8-10 mins on one side. I then flip 'em and let 'em cook fer another 8-10
mins on the other side. They come out perfectly browned and crispy.
Jes right to put on some Tabasco and a couple over easy eggs (which I
cook in my cheapo WW non-stick skillet).

I add oil, if necessary, fer the 2nd side of h/b's. When I'm done, I
jes wipe out the steel skillet with a paper towel. No washing. Jes
wiping. Boy, izzat steel skillet ever "seasoned", now! I use it most
every day.

Let the nuked spud(s) cool fer at least one half hour, so as not to
burn yer hand while grating. Do NOT put them in the fridge, as it
causes the starch in the spuds to blacken.

nb --waiting fer spuds to cool