Instructions

1.Peel + Shred russet potatoes. Rinse the shredded potatoes with cold water and run through salad spinner to remove ALL moisture. 

2.Spread shredded potatoes on a clean cloth to remove last of the water. 

3.Preheat a skillet on medium- high heat and add 1 tbsp of oil and 1 tsp of ghee. 

4.Add 1 C of shredded potatoes to skillet. Spread out and gently pat down. 

5.Cover with lid for 4 MINUTES; 5 if you like them extra crispy.

6.Remove lid and season potatoes. Flip with spatula.

7.Cook on other side for ~2 minutes. 

8.Remove to plate. 

9.Repeat!