1. Lightly grease microwave-safe dinner plate with butter or margarine.
2. Peel potato[s] and shred onto plate with box grater and shape into level patty.
3. Microwave 5 minutes uncovered on high. A minute or so more for a bigger pile.
4. Remove plate [it will be screaming hot!] and slide potatoes into hot, oiled fry pan with spatula.
5. Cook to desired level of crunch. Yum! Way quicker, as they're already half-cooked going into the fry pan.
That looks fast, too!
-JT
I do something similar. Scrub potatoes and pierce with a knife or ice pick. Put into microwave casserole dish covered and cook till the potatoes are fork tender.
Let them cool and stick in the frig to use during the week. My favorite is of course hash browns. Peels will come right off quickly, shred and put into iron skillet with heated grease.
Sometimes I like the potatoes O’Brien style chopped potatoes with chopped onions and bell peppers.
Another time it’s the Jimmy Dean skillet style with the onions, peppers, ham or sausage with scrambled eggs.
And of course the classic fried taters to go with beans and corn bread. Like you said, a lot less time and spattering. You can also cut was back on the grease if you are concerned about fat content in your diet.
Before the Microwave, we used to steam cook potatoes in the afternoon at the restaurant where I worked. Then we would shred them for the morning hash browns to cook on the grill( we had a metal coffee pot that had melted lard in it to pour onto the grill right before plopping down the potatoes). I loved cooking on that grill.