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It's easy to make crispy, buttery hash browns with these simple techniques from Better Homes and Gardens. Start by coarsely shredding three, peeled russet potatoes with a box grater or food processor. Place the shredded potatoes in a bowl of water. Next, drain the potatoes two or three times in a colander - or until the water runs clear. Use a salad spinner and line it with paper towels. Add in your potatoes and spin until the potatoes are completely dry. Add the potatoes to a skillet with oil and butter and evenly layer your hash browns. Cook until the underside is brown and crisp, and then flip to cook the other side.