Hash Browns - Quick (2 servings) 2 russet potatoes - unpeeled and shredded 4 cups water 1 tablespoon butter or margarine Salt and pepper to taste Squeeze as much liquid out of the shredded potatoes as possible. In medium saucepan, bring water to a boil. Reduce heat to medium and add potatoes. Cook two to three minutes then drain - pressing down to removing as much liquid as possible. In a skillet, melt butter on low setting. Add potatoes and cook about 15 minutes, or until golden brown, while tossing occasionally for even browning. Season and serve. So much better than the stuff in the bag. Real fresh. Real good. Mr Breakfast would like to thank CaptainSpud for this recipe. Recipe number 795. Submitted 3/5/2003.