1 tbsp Cayenne Pepper (Optional)
1. Peel potatoes.
2. Grate potatoes with a cheese grater into a strainer placed inside a medium-sized mixing bowl.
3. Use the same cheese grater to grate the onion into the strainer with the grated potato.
4. Use your hands to squeeze the potato and onion mixture repeatedly. Try to remove as much water from the potato and onion mixture as possible.
5. Add salt, pepper, and cayenne pepper to the potato and onion mixture and mix thoroughly.
6. Preheat a pan to medium-high heat.
7. Pour olive oil into the pan.
8. Add in your hash brown mixture into the pan. Cover the entire bottom of the pan with the mixture. Push the mixture to form a circle hash brown and push down on the top all-around to flatten.
9. Cut small amounts of butter and place them around the sides of the hash brown so that the butter melts into the sides of the hash brown.
10. After 1-2 minutes it is time to flip the hash brown over.
11. Remove the pan from the burner and take a plate and lay it upside down on top of the pan. This plate should be large enough to cover the entire pan.
12. Very carefully, while holding the plate firmly on top of the pan, turn the plate and pan over so that the hash brown falls out of the pan and onto the plate.
13. Return the pan to the burner and slide the hash brown back into the pan so that the other side can now be cooked.
14. Cut small amounts of butter and place them around the sides of the hash brown so that the butter melts into the sides of the hash brown.
15. After 1-2 minutes the hash brown should not be cooked and is ready to be removed from the pan and served.