• 8servings
  • 60minutes
  • 337calories

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Nutrition Info . . .

VitaminsD, E
MineralsNatrium, Potassium

Ingredients Jump to Instructions ↓

  1. 8 large russet potatoes, peeled

  2. 4 tablespoons butter

  3. 1 tablespoon salt

  4. 1 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  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.


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