When I use raw potatoes, I grate them into a bowl, add some water with a touch of lemon juice to rinse off some the starch from the potatoes. Sometimes I will grate a fair amount, so I just grab a handful or two, drain in a colander and add salt, pepper and onion powder and put in the hot skillet that already has some melted butter/margarine in it.
But I like the hash-browns from cooked potatoes much better and for them, I like to use the red potatoes better than the russet. I like the reds better for salads also. I like the russets in baked potatoes, scalloped or mashed. Yukon Gold is also a good potato for the same thing that the russet is for, plus it comes out looking a pale gold color.
After last night’s hash brown disaster, my son says I “owe” him a good batch, lol, so I will try making them from cooked potatoes this time and choose red ones.
Last night was a comedy of errors, really. I forgot to rinse the raw (white) potatoes, then they were cooking so slowly I stuck the lid on the electric frying pan to increase the heat but then of course, they got steamy and soupy, and THEN the electric frying pan died in the middle of cooking them. So they took an hour and were awful. The next batch has GOT to be better.