• 4 Russet potatoes
• 1-2 onions
• 2 cloves garlic
• Pam cooking spray
• 3-4 teaspoons olive oil or other vegetable oil
• salt and  pepper to taste

Mince the garlic and chop the onions into very small pieces.  For country-style hash browns, you can either leave the potato skins on or skin the potatoes. Cut the potatoes into small pieces.  Hash browns are often shredded potatoes, but for country-style potatoes, I cut them up with a hand chopper so the pieces are just a little larger than the onions.

Spray a large skillet thoroughly with Pam.  Saute your garlic and when it begins to turn brown, add the chopped onion.  Continue to saute the onion and garlic, stirring from time to time.  When the onion starts to turn brown, add in the chopped potatoes.  Drizzle 1 teaspoon of olive oil over the top of the potatoes and stir the potatoes into the onions and garlic.  Continue to brown the potatoes.  After about 3-4 minutes, drizzle another teaspoon of oil over the top layer of vegetables and stir to combine.  Continue to brown the potatoes.  Repeat the oil drizzle again after 3-4 minutes.  If your potatoes seem to be sticking to the bottom of the pan, try adding the fourth teaspoon of oil.  Cover the potatoes and simmer on low heat for another 5 minutes.  Turn off the stove and leave the potatoes covered until you are ready to eat (but not more that 10-12 minutes).