1 lg Potato 2 tb Butter
Salt and pepper; to taste
PEEL THE POTATOES and shred them by hand. Add the salt and pepper and mix. Melt the butter in a 6-inch or 8-inch teflon frying pan over medium heat and add the potatoes. Cook without stirring for about 10 minutes. Gently press down on the potatoes to compact them. Flip the pancake and cook until golden on the second side, another 5 to 7 minutes. Add more butter to the pan if necessary.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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