Perfect Hash Browns

As I chow down on a plate of hash browns I feel I owe it to the all the people of this great world to share my secret to perfect hash browns. What is ironic, is that I am one of the worst cooks around. Let's say my menu includes hash browns, grilled cheese sandwiches, boxed macaroni and cheese and pizza. With this menu, I cannot be beat.

And now what you all have been waiting for...............the recipe to perfect hash browns. I will just tell you what to do, you figure out how the amount of ingredients.

1. Use a non-stick skillet. I have tried a pan with every type of non-stick spray and it just doesn't work the same. If you don't have one and too cheap to buy one, do not proceed to step 2.

2. Temp right about 300 degrees. Smother the skillet with butter.

3. Sprinkle Johnny's seasoning salt over smothered butter.

4. Spread shredded potatoes, what I call hash browns, over the "floor" of the skillet, don't leave any open spots, cover it completely. Take a spatula and pat the hash browns down creating a floor of hash browns.

5. Now you can take a little more Johnny's and sprinkle on top, I do not but I do take a little ground pepper and shake on top.

6. Cover the amazing dish and let cook until someone in the house asks:
A. "Dad/Honey, is there something burning?"
B. "Dad/Honey, are you cooking something?"
C. "Dad/Honey, your food is burning!"
D. Sound of the smoke detector, a family favorite.

7. Next, take spatula and flip hash browns and pat them down and cover back up.

8. Check after a few minutes. The hash browns will be done with both sides have a nice brownish color. Timing all depends on how fast #6 above happens.

The results will be an empty skillet and full belly! Enjoy, I do!