Use starchy potatoes like Russet
Grate the potatoes finely
Rinse off excess starch
Squeeze out as much moisture as possible
Dry the potatoes thoroughly
Season after drying
Use a hot skillet
Use enough oil or butter
Spread the potatoes in a thin, even layer
Do not overcrowd the pan
Press them down lightly
Cook undisturbed until deeply golden
Flip only once
Drain on a wire rack or paper towels
Serve immediately