Ingredients

The following ingredients have 4 Servings
  • 1 lb russet potato
  • 4 tbsp ghee (or coconut oil, for vegan)
  • Salt and pepper (to taste)

Instruction

  • Scrub the potatoes, and peel them if you wish. Use a large-holed cheese grater to grate the potatoes.
  • Wrap the potato shreds in cheesecloth or a clean kitchen towel, and squeeze out as much liquid as possible using your hands.
  • Heat a large nonstick skillet over medium high heat. Once the pan is sizzling hot, add 2 tbsp of ghee.
  • Cook half of the potatoes so you don't crowd the pan: Add packed 1/4 cup of shredded potatoes into the pan and flatten to a circle about ¼-½ inch thick. Add 3 more circles to the pan so you have 4 thin patties, then sprinkle them with salt and pepper. Cook for 4-5 minutes until the bottom is golden brown. Flip them and cook for another 4 minutes until browned and crispy.
  • Remove from the pan. Repeat steps 3 and 4 with the rest of the potatoes.
  • Serve immediately.