1 lg Potato
Salt and pepper; to taste
2 tb Butter

PEEL THE POTATOES and shred them by hand. Add the salt and pepper and mix.
Melt the butter in a 6-inch or 8-inch teflon frying pan over medium heat
and add the potatoes. Cook without stirring for about 10 minutes. Gently
press down on the potatoes to compact them. Flip the pancake and cook until
golden on the second side, another 5 to 7 minutes. Add more butter to the
pan if necessary.