3-4 small size potatoes, russet or Yukon Gold
2-4 t. Butter
Salt & pepper

Grate potatoes, squeeze out excess liquid. Melt 2 T. Butter in a skillet (preferably nonstick) over medium heat and add potatoes; shape into a disc. Cook until golden brown, about 10 minutes, adjusting heat as necessary. Slide potato cake onto a plate. Cover with another plate and invert. Add more butter to the pan and slide the cake back in. Continue cooking until browned all over, turning again if necessary. Add salt and pepper to taste.

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