You don't have to be camping to make good hash browns, you can make them at home!
Oil for frying
I generally figure one medium-sized potato per person, and if there's big eaters present, which there usually is, then I add a couple more.
Grate the potatoes on the large part of the grater. Put the grated potatoes in a bowl or colander and rinse them to remove the starchy-gumminess. Immerse the rinsed potatoes in water and add a few ice cubes while you heat the oil.
Heat about 2 or 3 tablespoons of oil in a frying pan, the amount depending upon how many hash browns you're making. You don't want them swimming in oil, but you want enough oil for them to fry and turn brown.
When you're ready to cook the potatoes, drain all the water and squeeze the potatoes to remove most of the water. That will make them crispy.
Add the grated potatoes to make pancake-like piles. Cook over medium-high heat until the edges turn brown, then lift with your spatula to check the bottoms. When they're brown, flip them over.
Season with salt and pepper.
They're done when the bottoms are crisp.