Toss fully dried grated potatoes with salt and pepper in a medium bowl. Meanwhile, heat half the butter in a 10" skillet/fry pan over medium-high heat until it just starts to brown, then scatter potatoes evenly over entire pan bottom. Using a wide spatula, firmly press potatoes to flatten. Reduce heat to medium and continue cooking until dark golden brown and crisp, 7 to 8 minutes. Invert hash browns, browned side up, onto a large plate; add remaining butter to pan. Once butter has melted, slide hash browns back into pan. Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer. Fold the potato round in half; cook about 1 minute longer. Slide hash browns onto plate or cutting board, cut into wedges and serve immediately.
Follow the recipe for the Hash Browns, topping potatoes with tomato, basil, and cheddar as soon as they are inverted back into buttered skillet. Continue with
recipe, folding potato cake and cooking until cheese melts. Serve immediately.
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