Hi toots:

I use a non -stick frying pan. I have a stainless steel one that I use and in BOTH of these I use a product called PAM. It's a no-stick spray. You must have similiar products on the shelves in Australia, right??

So here's what you do. You spray the whole skillet with the non-stick spray. You shred the potatoes. You shred the onions. You heat the pan, you put in the potato and onions. You splash a dash of extra virgin olive oil (or the oil of your choice (you don't have to but it does add a bit of flavor to the mix). Add some dried parsley. Now turn up the heat, keep turning over the potatoes. They'll be spread thin all over the skillet. Don't leave the oven by the way. Keep turning the potatoes. They will start to brown. When you think they might be done (7 minutes, lets say), take a small taste. It should be nice and crispy.

The next time I make this, I'll post a pic here for you. You'll all be drooling.

Happy potatoes, melody