While this was a simple dish to prepare, the hash browns were very tasty. I loved the crustiness on the bottom of the potatoes. They were not mushy like some hash browns can be. They went well with our pot roast.
From Food and Wine Magazine
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons vegetable oil
2 tablespoons unsalted butter
Freshly ground pepper
1. Put the potatoes in a medium saucepan, add 4 cups of water and 1 teaspoon of salt and bring to a boil. Simmer, partially covered until almost tender. Drain and pat dry.
2. Heat a 10-inch nonstick skillet. Add the vegetable oil and 1 tablespoon of the butter. When the foam subsides, add the potatoes and cook over moderately high heat, tossing until lightly golden. Season with salt and pepper and roughly mash the potatoes with a spatula. Dot the remaining 1 tablespoon of butter over the potatoes, cover and cook until crusty on the bottom, about 3 minutes. Slide the potatoes onto a plate and invert them back into the pan. Cook until the underside is nice and crusty. Slide the potatoes onto a platter and serve.