Step 1

Line a bowl with a clean dish towel or multiple layers of paper towels. Peel the potatoes and grate them directly into the towel-lined bowl. (You can also use a food processor fitted with a shredding attachment.) Gather up the towel and squeeze out as much of the moisture as you can from the potatoes; discard the liquid. Return the potatoes to the empty bowl, sprinkle with the salt and pepper and toss to combine.

Step 2

In a 12-inch nonstick skillet over medium-high heat, melt the butter and heat the oil until shimmering. Add the potatoes, pressing into an even layer with a spatula, and cook until golden brown on the bottom, about 7 minutes. Flip and continue cooking until browned on the other side, about 5 minutes more. Remove, drain on a paper towel-lined plate or wire rack set over a baking sheet, and serve.