Hash Browns my way

Shred washed potatoes, unpeeled, into a bowl of water. Let sit for a bit.

Drain potatoes well, wringing them out. Dump them back into the empty bowl.

Season with the salt, pepper, onion and garlic, minced onion and cheese. Combine.

I use either a nonstick skillet OR a cast iron skillet. On medium/high heat, Spray and melt fat evenly in skillet and dump potato mixture in. Spread them out and pull the edges into a circle with the spatula and press them. Let them cook for a good 5 minutes, adjusting the heat as needed, with a lid on.

I use my spatula to cut the hash browns in fourths and flip them, reforming my circle, then let them brown again with the lid. I do this about 4 times. I let the middle spill out to brown each time. When I think theyre nearly done I remove the lid and crisp.

When they look golden brown and delicious and its all come together, slide it out onto a plate and have at it