Shred potatoes into a large bowl filled with cold water.
Stir until water is cloudy and drain. Stir again to dissolve excess starch. Drain potatoes well.
Heat the oil in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot oil and form a patty.
Cook each side until a brown crust forms, about 5 minutes.
Drain the potatoes on a kitchen towel and season with salt and black pepper.
Serve hot.
0 servings