1 . Peel your potatoes and grate them on a Cheesegrater.

2 . Put your shredded potatoes in a big pot or bowl and fill it with water. Potatoes are like rice — they have gotta be washed to get rid of all their starch. Soak them for about thirty minutes. You can change the water a few times. I do it about three after stirring them with my hand before letting them sit.

3 . This part is crucial. It is how you get them crispy and not goopy. You're gonna put a handful of your soaked potatoes into a tea-towel or rag, and then you're going to twist it as tight as you can to wring all the water out! Every drop! Work in batches, to make sure everything is evenly dried.

4 . Add two tablespoons of oil to a pan. Preheat it and melt a pat of butter in it to increase your smoke point and add depth. I usually pre-heat the pan to 5-7, but I am using an electric stovetop.

5 . Toss your grated potatoes in, squash them down nice and flat with a spatula. Cook them until they got a good crust (about five to seven minutes) and then flip it once and cook it on the other side. This is also where you can put seasonings if you wanna cook 'em in. I use salt, pepper, and a little garlic powder.

6 . Yummy.