Step 1

Using the largest holes on a box grater or a food processor, shred potato.

Step 2

Transfer immediately to a large bowl of cold water; stir until water is cloudy. Drain and rinse potatoes well under cool running water to remove any excess starch.

Step 3

Transfer potatoes to a clean dish towel. Gather the ends of the towel together and twist, squeezing firmly to wring out liquid. Gently squeeze the potatoes in the dish towel again to make sure all liquid is removed.

Step 4

Melt butter in a 10-inch skillet over medium-high heat. Add potatoes and cook, undisturbed, until a golden brown crust forms on the bottom, about 5 minutes.

Step 5

Using a rubber spatula, flip the potatoes over and add the seasonings. Use the spatula to break up any large clumps of potatoes and continue to cook, stirring occasionally until potatoes are crisp and browned, 5 minutes. (You might find that you need to add a 1/2 tablespoon or more of butter to the pan if the potatoes start to stick).

Step 6

Season to taste with additional salt, if necessary, and serve hot.