Scrub the potatoes they do not need to be peeled then coarsely grate. squeeze the grated potato slightly to remove some of its water (this makes for a crispier end result).
Heat a 30-cm frying pan, preferably nonstick, over medium–high heat. add the oil and butter.
When hot, add the potatoes and push down with a spatula to spread evenly in the bottom of the pan. sprinkle the top with salt and pepper. cook until the bottom is browned and crispy, about 10 minutes. Do not try to flip until it is browned, or the potatoes might stick.
Flip the hash brown, cut into sections if necessary, and cook another 10 minutes, or until browned and crispy on the other side.
Serve immediately, or cool and simply reheat in the microwave or preferably in a hot oven (210°c) for 5 minutes.
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