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36 large russet potatoes, peeled
1 cup and 2 tablespoons butter

1/4 cup and 1 teaspoon salt
1 tablespoon and 1-1/2 teaspoons ground black pepper


In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.

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