Crispy Hash Browns

1 pound high-starch potatoes such as russets or Idahos, peeled, washed, dried, grated coarse, and squeezed dry in a dish towel (1 1/2 cups loosely packed grated potatoes)1/4 teaspoon table saltGround black pepper1 medium sized red bell pepper, julienned1 medium white onion, diced1 tablespoon butter
Saute onions and peppers until soft and set aside.Toss fully dried grated potatoes with salt and pepper in a medium bowl.Meanwhile, heat half the butter in a 10-inch skillet over medium-high heat until it just starts to brown, then scatter potatoes with the onion and pepper evenly over entire pan bottom. Using a wide spatula, firmly press potatoes to flatten; reduce heat to medium and continue cooking until dark golden brown and crisp, 7 to 8 minutes.Invert hash browns, browned side up, onto a large plate; add remaining butter to pan. Once butter has melted, slide hash browns back into pan. Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.Fold the potato round in half; cook about 1 minute longer. Slide hash browns onto plate, and serve immediately.