Stage #1 - Get them in the pan.
Need: all the ingredients, skillet, grater, bowl, rubber spatula
1. Mix all spices together (everything but potatoes and oil/grease).
2. Put cast-iron skillet on medium heat, to preheat.
3. Add oil/grease to skillet, enough to easily cover the bottom of the pan.
4. Rise & lightly scrub potatoes with cold water to remove debris.
5. Grate potatoes into the mixing bowl, skins and all.
6. Mix spices in with the potatoes; stir well with rubber spatula.
7. Scrape potatoes from bowl into hot, oiled skillet with same spatula.
Stage #2 - Cook them well.
Need: metal spatula, timer, optional knife
1. Spread potatoes evenly and to the edges, using the metal spatula.
2. Compress the potatoes down hard, again using the metal spatula.
3. Set timer for 10 minutes; wait; resist all urges to poke, prod, etc.
4. Cut the hashbrowns exactly in half with the edge of the spatula.
5. Carefully flip over, in place, each hash-brown half separately.
6. Again compress the potatoes down hard in the skillet.
7. Set timer for 7 minutes; wait; again resist urges to poke and prod.
Stage #3 - Serve and clean up.
Need: metal spatula, optional paper towels, optional knife
1. Turn off heat to skillet; yes, do it now, before you forget.
2. Separate hash-brown halves (they will have fused slightly).
3. Further subdivide hashbrowns with spatula or knife if desired.
4. Remove each piece from skillet separately and drain on paper towels.
5. Best when served hot, with eggs, bacon, and sourdough toast.