Step 1

No need to peel potatoes, but do if you'd like.

Step 2

Shred potatoes using the large holes of your cheese grater. Soak shredded potatoes then squeeze out as much liquid as possible using your hands and/or mesh strainer and paper towel/tea towel.

Step 3

Toss potatoes with 1 tbsp olive oil, sea salt, and freshly ground black pepper to taste.

Step 4

Heat large (9”) skillet to low-medium heat (level 2 ½ ) with 1 tbsp olive oil.

Step 5

Add potatoes to the pan and press down to pack flat. Cook for about 20 minutes covered (know your burner and how hot it gets, you can peek at about 12-15 minutes but best to leave them).

Step 6

Gently flip the potatoes and lightly drizzle olive oil around the edges of the potatoes.Option to place a large plate over your pan and flip it, then slide it back onto the skillet to cook the other side.

Step 7

Keep lid off and cook the second side for 8-10 minutes.

Step 8

You can press down on the potatoes again to pack down more but shouldn’t be necessary.

Step 9

Enjoy with salsa, hot sauce, ketchup, or just as is!