Provided by: SmallRecipe.com
Ingredients:
| 3 Idaho® Russet potatoes, about 1½ pounds |
| 1 teaspoon of salt |
| Pinch of freshly ground black pepper |
| 1 tablespoon (or more) of salted butter |
Steps:
- 1. Peel the potatoes and let soak in a bowl of room temperature water while you peel the remaining potatoes.
2. Use a cheese or box grater to shred the potatoes into a colander. The shredding disc attachment for your food processor also works really well.
3. Rinse the shredded potatoes until the water runs clear to remove the excess starch.
4. Drain the shredded potatoes and place them in a large kitchen towel. Squeeze to get as much water out as possible. Open the towel, toss the potatoes and then gather the towel and squeeze again.
5. Place potatoes in a bowl and sprinkle with salt and pepper.
6. Heat a large skillet over medium-high heat and add the butter to the pan. Once the butter is melted and the pan is hot, add the potatoes and cook undisturbed until a deep golden crust forms on the bottom, about 5 minutes.
7. Using a spatula, break up potatoes. Flip and continue cooking 5-8 more minutes until golden brown, adding more butter if the pan becomes dry.
8. Season with salt and pepper and serve.