1 Russett potato
Now comes the trick to brown, crispy hashbrowns. Take the shredded potatoes and wring them through a clean kitchen towel. Squeeze it like you're squeezing frozen spinach. These potatoes hold on to a lot of water, and if you don't squeeze it out, your potatoes will turn gray as they cook, instead of lovely golden brown. If you have a salad spinner, you can also spin these around like crazy. I don't have one, because they seem big and bulky, when I can just squeeze water out with a towel. But, if you have one, spin away my friend! You will be surprised by the amount of water that you get out.
Don't worry about being too rough with the potato shreds, they will still be perfect and lovely when you go to fry them up. While you're squeezing your potato shreds, preheat a pan over medium high heat. I like to use my electric skillet, because it has a large work surface, and is very easy to work with. Once your pan or skillet has been preheated, add your butter to the pan, and sprinkle the shreds with about 1 1/2 tsp of salt (I use Kosher), 1 tsp of garlic powder, and toss to combine.
After your butter has melted and gotten all sizzly and delicious, lay your potato shreds in a (mostly) flat layer on the skillet surface, and don't touch them. I don't care what you hear, or what you think is going on in there. Let these sit, untouched, for 5 minutes.
After 5 minutes, give 'em a turn over. These will have to be flipped over piece by piece, which is fine- it all eats the same! Let these go for about 3-4 minutes, these will be perfect. If you like them crispier, let them go for another minute or so. Cover with the condiment of your choice, or just eat them as is, it's up to you!
Happy New Year! I hope all of you party-goers have a great time, and stay safe out there!