Homemade Hash Browns

All of a sudden I decided I needed hash browns. I thought about looking up a recipe, but then decided against it. Used a mandolin to slice/shred a potato. Pan fried in canola oil, drained and sprinkled with pepper and fleur de sel. DELISH! My only problem was the middle became a bit mushy. After reading a bit online, I learned you should try to drain as much moisture as possible before frying, to attain a really crisp hash brown. Will try again soon.