Grandma's Hash Browns recipe

8 servings

8 large russet potatoes, peeled

4 tablespoons butter

1 tablespoon salt

1 teaspoon ground black pepper

In a large saucepan, cover potatoes with water.

Bring water to a boil and cook until tender, about 20 minutes.

Let cool in refrigerator overnight.

The next morning, heat butter in a large skillet or frying pan.

Shred potatoes and add to pan.

Season with salt and pepper.

Cook until golden brown on bottom, flip and brown on other side.