Ingredients:
- ½ cup (1 stick) unsalted butter or 6 tablespoons ghee
- One 1 lb bag shredded potatoes
- Freshly ground black pepper
- 1 teaspoon kosher salt, plus more
Directions:
1. Heat 4 Tbsp. clarified butter or ghee in a large nonstick skillet over medium-high. Add potatoes and cook, undisturbed, until a deep golden crust forms on bottom, about 5 minutes.
2. Break up potatoes with a heatproof rubber spatula and continue to cook, turning occasionally with spatula and adding 1–2 Tbsp. clarified butter or ghee if pan becomes dry or potatoes start to stick, until crisped and browned all over, 8–10 minutes. Season with salt and pepper.
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