Ingredients
- 2 russet potatoes
- 3 Tbsp clarified butter
- Salt and pepper to taste
- Cayenne pepper to taste
- Paprika to taste, preferably smoked
Instructions
- Shred potatoes and wash in cold water until water turns cloudy. Drain and repeat.
- Drain and pat dry with paper towels. Squeeze out as much moisture as you can.
- Heat butter in non-stick pan over medium heat.
- Sprinkle in potatoes in even layer and season with salt, pepper, cayenne pepper, and paprika.
- Cook until a crust forms on the bottom, about 5min. Stir and cook until browned to taste.
Source: allrecipes.com – Chef John