Lacy Crisp German-Style Hash Browns

• 3 medium peeled russet potatoes (blemish-free)
• 1 tablespoon grated white onion
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon coarse salt
• 1 dash white pepper
• 1 pinch freshly grated nutmeg
• butter, for frying

1. PEEL 3 medium russet potatoes.
2. GRATE potatoes using a medium grate on a hand-held grater, or use a food processor with a grate attachment.
3. SQUEEZE out excess water (but not too much); TOSS potatoes with 1/2 teaspoon fresh lemon juice.
4. ADD grated potatoes, 1 tablespoon grated white onion, 1 teaspoon chopped fresh parsley, 1/2 teaspoon fresh lemon juice, 1/4 teaspoon coarse salt (Kosher salt), 1 dash ground white pepper, 1 pinch freshly nutmeg; COMBINE potatoes with ingredients until well-combined.
5. HEAT enough butter in a on-stick skillet to fry potatoes, over moderate heat.
6. ADD desired amount of potato mixture into skillet with melted butter, forming into a patty shape without pressing too hard, using a spatula.
7. FRY potatoes slowly until golden and crisped on one side; TURN hash browns carefully with spatula: CONTINUE to fry until golden and crisped.
8. PLACE cooked hash browns on a plate with absorbent paper, covering to keep warm until served.
9. SERVE hash browns as they are, or add a sprinkle of salt or other seasoning if desired, or with ketchup and/or sour cream (my German friend serves hers with sour cream -- but the closest I had for my photo was creamed horseradish!).
10. ENJOY hash browns as a breakfast or dinner side dish.

potatoes, grated white onion, parsley, lemon juice, coarse salt, white pepper, nutmeg, butter

Taken from www.food.com/recipe/lacy-crisp-german-style-hash-browns-422311 (may not work)