1 tablespoon olive oil
2 cups (about 4 medium potatoes) raw potatoes, shredded
1/4 Vidalia onion, shredded
House seasoning, to taste
Meanwhile, heat olive oil in a skillet and turn oven on high broil.
When potatoes and onion are ready, place in oven-safe skillet over medium heat, mixing in House seasoning. Fry the potatoes until golden on the underside (about 10 minutes). At this point, you could flip the potatoes and brown the other side in the same manner. But, I like my hashbrowns super crispy, so this is what I do.
Place the entire skillet in the oven under broil for about 10 minutes or until hashbrowns are, you guessed it, BROWN. Like hashbrowns are supposed to be. Not floppy and yellow, no ma'am. Brown.
If you like them floppy and yellow, I'm not judging, this is just my way to make browns.