- 2-1/2lb yukon or russet potatoes, peeled and shredded
- 4tsp salt
- 1/4tsp pepper
- 4tb oil
- Toss 1-2 with 2 cups water and drain. Squeeze dry half of potatoes and microwave for 5 minutes. Squeeze remaining potatoes, toss with microwaved potatoes and pepper and continue microwaving for 5 minutes, stirring halfway through. Cool for 5 minutes then chill in a covered 8in cake tin for at least 20 minutes or up to 24 hours.
- Cook in a 10in skillet for 6-8 minutes. Flip and continue cooking for 5-6 minutes. Cut into wedges and serve.