Ingredients

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

Directions

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.