Hash Brown Potatoes

Bake as many potatoes as you think you'll want; I usually microwave them, as they come out moister. Then refrigerate overnight. Grate them into a bowl. I like to leave the peel on, but that's your choice. If you have some handy, add some chopped onion (green is good too), but this isn't really necessary. Melt enough butter in a NON-STICK pan to cover the bottom. Add the potatoes and cook SLOWLY til browned on the bottom (lift with a spatula and peek). Turn them over by putting a plate on top of the skillet and inverting, then sliding the whole mass back into the skillet, unbrowned-side down. You may want to add a bit more butter before you do. I often season mine with a touch of onion salt or powder while it's cooking.