Chef Nika Standen Hazelton
2 pounds Potatoes
4 tablespoons Butter
3/4 teaspoon Salt
2 tablespoons Hot Water
Boil the potatoes in their skins and cool. Peel and shred, or cut the potatoes into julienne strips.
Heat the butter in a large skillet. Gradually add the potatoes and salt.
Cover over low heat, turning frequently with a spatula, until the potatoes are soft and yellow.
Press the potatoes with a spatula into a flat cake. Sprinkle with hot water.
Cover and cook over low heat until the potatoes are crusty and golden at the bottom, about 15-20 minutes.
Shake the pan frequently to prevent scorching and, if necessary, add a little more butter to prevent sticking.
Turn into a hot serving dish crusty side up and serve immediately.