Hash Brown Potatoes

In medium saucepan over medium heat, cook potatoes in boiling, salted water until tender; drain.

Over low heat, shake pan to dry potatoes.

With a table knife, chop potatoes until almost mashed. Place potatoes in a heavily buttered 8-inch skillet.

Pat down top evenly; dot with butter or margarine and sprinkle with salt and pepper.

Cover; cook over low heat until bottom is browned.

(Lift gently with spatula to check.)

To serve, invert onto plate so browned side is up.