Prep 2 mins
Cook 8 mins
I was one of those who would rinse shredded potatoes of various kinds, wring them dry in a towel, microwave to partially cook, and finally place in an iron skillet, cooking with a variety of oils, butter, or nonstick spray trying to find the perfect recipe. They were good, but a lot of trouble and still "not quite right". This recipe is very easy and is the yields the best outcome I have experienced. I like either the Yukon or reds, but most any are acceptable. This is the basic recipe, but can be seasoned any way you wish.
- 4 small potatoes or 600 -700 g potatoes
- 1⁄2 teaspoon salt (to taste)
- 1⁄4 teaspoon pepper, to taste
- 1 1⁄2 tablespoons butter, divided
- Peel and shred potatoes and place in bowl.
- Rinse with cold water to remove some of the starch and drain.
- Place half the butter in a double sided, ceramic skillet and heat.
- As the butter begins to simmer, add the shredded potatoes. There is no need to precook nor to wring dry first.
- Fry for 4 minutes on medium heat, or until golden brown on the bottom.
- Open the skillet and place the remaining butter on top, close, and flip to fry the reverse side.
- Fry reverse side for 4 minutes, or until golden brown.
- Salt and pepper to taste.