Ingredients

• 8 large russet potatoes, peeled
• 4 tablespoons butter
• 1 tablespoon salt
• 1 teaspoon ground black pepper

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Instructions

1. In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
2. The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.