Shred boiled and then slightly cooled potato. (should measure about 4 cups)

Combine the potatoes, onion, salt and pepper in a bowl.

Heat butter and oil in a 10 inch skillet.

Transfer potato mixture to the skillet, leaving about a 1/2 inch space around the edge. Cook over low heat until bottom crust is brown, 10 ~ 15 minutes.

Cut potato mixture into fourths, flip sections, adding more oil if necessary. Continue cooking until other side is brown, 12 - 15 minutes.

The potatoes can be kept in one piece if you invert the potatoes onto a plate and then carefully slide back the potatoes into the skillet.

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