Easy recipe for the crispiest shredded hash browns you've ever made! Soft on the inside, crispy on the outside, pure love.
I make mine with grated roasting potatoes and put into a large bowl and I squeeze as much liquid as I can from the spuds then add an egg salt and parsley mix together.
Then roll a medium handful of the mixture into a ball and cook in a buttered skillet. Flatten with a spatula and cook till golden brown on both sides. Serve hot with your favorite side dish.
Of course you can cook more then one at a time
Don 
Sounds good too! 
Ten potatoes to serve 2 people?
Hi Dorothy, that's a bit much, it's supposed to be 4 instead of 2, sorry for the typo! 
