step one: peel three small white potatoes (golden russet are better i'm told, but we have a bag of white taters to use up).
step two: cut in half and push the halves through the shredding blade on our super-super-heavy silver food processor.
step three: season with pepper.
step four: allow a cast iron skillet to heat up on medium/low heat with oil (we used ghee).
step five: evenly spread potatoes across bottom of the pan, season with salt.
step six: after approximately 5 minutes, check that the bottom of the hash brown is a crispy brown.
step seven: cut in four and flip.
step eight: cook for another 4 minutes.
step nine: EAT!