Hash Browns

Ingredients:

• Ore-Ida Frozen Diced Hash Browns (Meijer or Family Fare)
• Enough avocado oil to coat your pan - how much depends on the size of pan you use (Amazon)
• Some iodized sea salt (Amazon) - amount depends on how salty you like things
• Ketchup (Meijer or Family Fare or Amazon) - oddly enough, I'm terribly allergic to their Organic ketchup and IIRC also their Simply line of ketchup, but their regular stuff is fine for me

Dishes you'll have to wash:

• Pan (10" on Amazon, or 12.5" on Amazon)
• One spoon or spatula

Instructions:

1. Put pan on stove and turn on heat to a medium-high level.
2. Add enough avocado oil to fully coat the bottom of the pan, plus a little bit more because the potatoes will soak up some.  Main goal here is to keep the potatoes from sticking to the pan and burning.
3. Once the pan and oil are hot, add frozen hash browns to the pan.  This recipe scales quite well, so cook up as much or as little as you want.  (The reason for adding these to an already-hot pan is so the pan doesn't cool down much when you add the potatoes.  Otherwise, they tend to thaw before they can cook on the outside and they stick to the pan.)
4. Add some salt - no set quantity, how much depends on how salty you like things.
5. Leave the potatoes to cook until they start getting somewhat browned on the bottom.  Leave the heat on medium-high and resist the temptation to stir them early like you would other foods - you want them to cook quickly and lose moisture so that they don't thaw and stick to the pan, but you also want the side on the bottom to fully cook rather than being raw which can stick to the pan later.
6. Once one side is a little bit brown, then you can start stirring them around and flipping them every few minutes until they are golden brown.
7. Serve with some ketchup.