Shred the potatoes on the largest holes of a box grater.
2.
Wrap in a kitchen towel or several layers of cheesecloth, and twist to squeeze out as much liquid as possible.
3.
Transfer the potatoes to a plate lined with two layers of paper towels. Cook in a microwave on high for 2 minutes.
4.
Heat oil in a large non-stick skillet over medium-high heat. When oil shimmers, add shredded potato. Season with a large pinch of salt and pepper. Using a spatula, press potato into an even layer. Cook until golden brown on the bottom, about 2 minutes. Flip the potatoes with the spatula and brown on the other side, about 2 minutes longer. Remove and drain on a paper-towel-lined plate. Serve immediately.
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By
stephanie
