Hash Browns
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This recipe is based more or less on IHOP's hash browns, which are basically mounds of shredded potato bits cooked in butter and are probably the epitome of what hash browns are supposed to be. The end result of this recipe is rather starchy; feel free to experiment with other potatoes. Serves about three.

1 large baking potato
1 tbsp/15 g butter
olive oil
pinch salt

Preheat a non-stick skillet on medium high heat. Wash the potato (you don't need to peel it) and shred it with the large holes on a box grater. Wrap in a cloth or several layers of paper towel and press out excess water; sprinkle salt over potato shreds and toss to combine, repeating pressing step if necessary. Add a couple of tablespoons of olive oil to the skillet, then add potato shreds. Cook patty on both sides, then remove to a plate and melt butter. Repeat procedure until both sides are golden brown and serve.