Hash Browns (scattered, smothered, covered, etc)

The other day I found myself at Waffle House with some friends, and I got really hungry for some hash browns.

We gluten free folks can't opt for the waffles, or toast or anything like that, but hash browns are made of what--potatoes, grease, salt.  Right?

I was all ready to order up one of these heart attack-size platters of hash browns, when what did I see?  I saw them slice up two sandwiches diagonally, push the currently cooking hash browns off to the side, and slap down those sandwiches, crusts to the sky, right in the middle of all the cooking hash browns.  Aaack, the Celiac Nightmare.

No way, Waffle House!  With your poisoned grill!

So, what next?

Can't live without hash browns.  Here's how to make your own, which are probably less likely to kill you (though I can't guarantee it of course!):

• Get 1 or 2 small to medium potatoes (per serving).  I like red potatoes.
• Grate the potatoes.  Stop grating when you feel like you have as much as you want to eat.  
• Spray skillet with Pam, or lightly butter or grease.  Heat skillet (medium heat).
• Add potato shreds.  Salt lightly, if desired. Cover.  
• Flip over when they start to brown.
• Remove from pan and eat when 2nd side is brown.

I found that I didn't really need much oil.  The potatoes when fresh naturally have moisture, and they cook very well.

I'd rather sit at home and grate a couple potatoes than sit at home in agony from being glutened.  How 'bout you?