I had some potatoes kicking around the kitchen and I had 'just' enough time to prepare, cook and eat 'em up.
After peeling your potatoes, wash and rinse them in cold water and set aside. In a food processor (or hand shredder) shred your potatoes into a colander that is resting inside a bowl. The purpose of this is to squeeze your potatoes of the starch and juices to get them as dry as you can for frying.
Then, sprinkle with some salt, pepper, and a little dollop of olive oil. To this, I usually add about a tablespoon and a half of shredded or minced onion. I didn't have any on hand so this was omitted this morning. Now, gently squeeze your potatoes until no more liquid passes through the colander to the bowl.
Prepare a pan on the stove with a tablespoon or so of olive oil. Spread your shredded potatoes into the pan and smooth the edges. Once the potatoes have cooked for a little bit, add dollops of butter around the edge of the pan. This crisps up the potatoes nicely and helps to brown them.
Using a plate, flip your potatoes back in to the pan and continue to fry. Add a little bit more butter if you wish. Sprinkle with a little more salt to taste.
The more potatoes in the pan, the thicker the potato mixture. If you want super crispy potatoes; have less thickness of potato. I had about a half inch and the potatoes cooked through to a nice soft interior and crispy outer in every bite.
I served up my potatoes on the plate with a couple of fried eggs on top. Egg, and potato in every bite.