Hash Browns and Scrambled Eggs

There is only one trick to making successful hash browns. You need extraordinarily dry potatoes where the cells are broken to remove the moisture.

To that end, you must first grate the potatoes and then wash them (to remove surface starch.) Then you need to squeeze them until they are dry. Then place them between towels, and squeeze them with a rolling pin to squeeze out even more liquid. Then squeeze them again.

Squeeze, squeeze, squeeze. Then, squeeze some more!

Then put them in a very hot skillet with oil and fry. Spread them in an extraordinarily thin layer, and press periodically with a spatula. Only if they are really dry, are you going to be able to do the successful "omelette" flip.

(For less dexterous people, slide it onto a plate, invert onto another plate and slide it back into the hot skillet. This is safe, efficient and guaranteed to succeed.)

For instructions on scrambled eggs, read here.