- 2 russet potatoes, peeled, shredded
- 3 Tbsp (45g) clarified unsalted butter
- Kosher salt and pepper to taste
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Ingredients
Directions
- Place shredded potatoes in a large bowl of cold water. Stir by hand or using a spatula until the water becomes cloudy. Drain the potatoes and repeat this step.
- Place drained potatoes into a towel and squeeze out excess moisture.
- Begin to heat clarified butter over medium heat. Once the butter is hot, add shredded potatoes into the pan in an even layer and season with salt and pepper.
- Cook the potatoes for 5-8 minutes, or until a golden brown crust has formed on the bottom. Flip the potatoes and cook for an additional 5-8 minutes.
- Transfer cooked potatoes to a plate to serve.
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