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Directions

• Shred the potatoes. I use a Robot Coupe, but you don’t need something that powerful. Use any type of food processor with a shredder blade.
• Soak in water for about 2-5 minutes. Pour out the water to get the starch out. Repeat until the water runs clear.
• Using a big skillet, melt butter over medium to medium-high heat and add a mound of the shredded potatoes. Keep sautéing and adding butter as needed. You want the potatoes to get some crunch on them, but they need to be cooked and softened before that will happen.
• Add the diced red onion when the potatoes start to soften.