cut the potatoes in half and parboil them in a saucepan of boiling water for 6-7 mins. drain. let to cool

coarsely grate the potatoes into a bowl

with clean papertowell or washcloth squeeze out excess water.. add salt, lemonpepper

heat oil in large frying pan and let it begin to sizzle. shape spoonfuls of the grated potatoe mixture into round cakes and place into the pan

fry the hashbrown for 5-10 minutes out until golden brown