Get your ingredients ready and you'll also need a potato ricer, or an old dishtowel if you don't have one, and a grater.

Up next, wash the potato and peal it.

Once the peal is off, grate it on the large setting. You might want to do this over a cookie sheet, mainly because the potato is so wet that it'll make a mess on the counter.

Once you've got it all grated, put about a handful into the potato ricer and squish it - you want all the excess moisture to come out - do this over a bowl. Then do the next handful and so on. With the extra moisture gone the potatoes will crisp up nicely. If you don't have a potato ricer then just use a dishtowel and use it to squeeze out the grated potato.

The non-stick pan is far better and you'll most likely have one of these. So, put the pan on medium-high and pour in the oil. Then, pack in the grated potato. Top with salt and pepper. Cook for about 3-5 minutes until the one side is browning. Then, flip. Keep an eye on them, you don't want them to burn. I flip them back and forth a few times to prevent burning.

Done - don't they look so good?