An extra sweet potato from yesterday's chili is mixed with a white potato to make hash browns this morning. The trick to crispy hash browns is to get the potato as dry as possible. I grated my potatoes and set them on paper towels to absorb as much liquid as possible.
salt and pepper
1 Tablespoon butter
Melt butter in a non stick skillet. Lay potatoes in a thin layer over melted butter. Cook until brown. Flip, cook until brow on other side.