Video: Hash browns are awesome, but they can take a terribly long time to cook. Follow these instructions, however, and you won't have to wait long at all for perfectly crispy hash browns. Josh Ozersky's secret is to grate the potato very sparsely in the pan. In other words, don't fill up the whole pan with grated potatoes, as I used to do. This gives room for the steam to escape and help the potatoes brown quickly.
If you've got additional cooking skills, you might get a beautiful lattice-work of potatoes that you can flip around at once, Ozersky says.
Another great part of this technique: The only other ingredients you need are butter and a generous sprinkling of salt. You also don't need to peel the potato or boil it beforehand. Fast and simple!