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1
PEEL 3 medium russet potatoes.
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2
GRATE potatoes using a medium grate on a hand-held grater, or use a food processor with a grate attachment.
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3
SQUEEZE out excess water (but not too much); TOSS potatoes with 1/2 teaspoon fresh lemon juice.
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4
ADD grated potatoes, 1 tablespoon grated white onion, 1 teaspoon chopped fresh parsley, 1/2 teaspoon fresh lemon juice, 1/4 teaspoon coarse salt (Kosher salt), 1 dash ground white pepper, 1 pinch freshly nutmeg; COMBINE potatoes with ingredients until well-combined.
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5
HEAT enough butter in a on-stick skillet to fry potatoes, over moderate heat.
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6
ADD desired amount of potato mixture into skillet with melted butter, forming into a patty shape without pressing too hard, using a spatula.
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7
FRY potatoes slowly until golden and crisped on one side; TURN hash browns carefully with spatula: CONTINUE to fry until golden and crisped.
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8
PLACE cooked hash browns on a plate with absorbent paper, covering to keep warm until served.
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9
SERVE hash browns as they are, or add a sprinkle of salt or other seasoning if desired, or with ketchup and/or sour cream (my German friend serves hers with sour cream -- but the closest I had for my photo was creamed horseradish!).
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10
ENJOY hash browns as a breakfast or dinner side dish.
