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Place shredded potatoes in a bowl and fill with cool water, then immediately drain. Repeat this process about four times, until water runs clear.
Place potatoes in a mesh sieve, just to drain off excess water, then place potatoes on a clean kitchen towel.
By twisting and squeezing the towel, squeeze out as much water from the potatoes as possible; repeat several times.
Heat 1-½ tablespoons of butter in a pan over low heat.
Add 1 cup of shredded potatoes to pan and season with salt and pepper to taste.
Press down lightly on top of potatoes with a spatula, just to flatten it slightly. Then don't touch it.
After 5 to 6 minutes, when the bottom has firmed up, sticks together, and is lightly browned, flip it over and cook for another 4 minutes.
Follow same steps as above, but instead of pressing the shredded potatoes into a patty, stir them around every minute or so, lightly browning all sides, making sure to keep everything in one thin layer. This technique will take about 6 minutes.
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