• Fill a large bowl with ice water. Line a large plate or baking sheet with paper towels.
• Peel the potatoes then grate them on the large hole of a box grater. Immediately transfer the shredded potatoes to the ice water.
• Line a large baking sheet with paper towels. Drain the potatoes then place them in a kitchen towel and squeeze out as much liquid as possible. Scatter the potatoes on the baking sheet, patting them as dry as possible.
• Transfer the shredded potatoes to a large bowl then add 1/2 teaspoon salt and 1/2 teaspoon pepper, tossing to combine.
• Add the vegetable oil to a large nonstick or cast-iron skillet set over medium-high heat.
• Add the potato mixture to the pan, spreading it out into an even layer.
• Cook the hash browns, undisturbed, until they begin to turn dark golden brown, about 20 minutes.
• Using a wooden spoon or rubber spatula, break the mixture up into pieces, add the butter and continue cooking, stirring intermittently until crisped all over, about 20 minutes. 
• Transfer the hash browns to a paper towel-lined plate, immediately season with salt and pepper and serve. 

Kelly's Note:

• The potatoes will cook down dramatically, so if you prefer a larger portion, this recipe can be easily doubled.
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