If you have time…..Originally Posted by FromMyColdDeadHand
Shred, rinse, lay potatoes out on dish towel and cover with a second dish towel to dry them.
Heat your butter up a good bit and run it through a coffee filter to clarify it.
Medium heat in a cast iron skillet put a shot of butter, then spuds. Let it sit there a few minutes and then butter the top and flip.
Want them crispier, make them thinner, want them little more meaty, make them thicker.
I don’t bust mine up in the pan, but if you want to be a rebel, go for it.
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