2 russet potatoes
1 1/2 T vegetable oil
1 T butter
1/2 t salt
1/8 t black pepper
Peel, wash, and cut potatoes in big chunks. Toss in food processor and pulse into small pieces or grate with hand or box grater.
Immediately place in bowl with cool water.
Rinse and drain potatoes a couple of time to get rid of the excess starch. Squeeze out excess water from potatoes and place on plate.
Season with salt and pepper. In a nonstick pan under medium heat add oil and better. Swish it around a bit to coat the bottom of the pan.
Add seasoned and pretty dry potatoes to pan. Spread out evenly and let cook a three or four minutes. Flip around a bit and cook 2 more minutes. Continue repeating until you desired level of brown and crispiness. Enjoy.