2 pounds Yukon gold or russet potatoes
2 tablespoons butter or bacon fat
Salt
Pepper
Scrub the potatoes really well. Fill a bowl with cold water.
Shred the potatoes on the shredding disc of the food processor or the large holes of a box grater. Place the shredded potatoes into the bowl of cold water and swish around gently. Let the potatoes soak for 5 minutes.
Drain the potatoes really well and spin dry in a salad spinner or wrap in a clean kitchen towel and gently wring dry.
Heat half the butter in a large skillet over medium heat. Add half the potatoes and press down into a tight layer. Sprinkle the surface with salt and pepper. Let cook until the bottom is golden brown and crisp, 6 to 8 minutes.
Take a large dinner plate and slide the hash brown cake onto it. Flip the plate quickly over the skillet so the uncooked side is down. Cook until the second side is well browned, 6 to 8 minutes longer. Slide out onto a plate and serve, adding extra salt and pepper as desired. Repeat with the 2nd half of the butter and potatoes.
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