Julienne the peeled potatoes with a slicer. If you don't have a slicer, a knife is fine. Do not soak them in water.
Add half of the butter to a heated frying pan, spread out the sliced potatoes, and lightly flatten with a frying spatula.
Cover and fry over medium-low heat for 3-4 minutes. Once the bottom has browned, flip it over, add the rest of the butter, and fry as before.
Remove the lid and once the potatoes are nice and crispy, they're done.
You could also add salt and pepper while they're frying. I fry them with just butter and salt and season them individually to taste.
Also try topping these with a soft boiled egg and Krazy Salt. The soft boiled egg mixed with the potatoes tastes really good.
If you separate the potatoes into small batches while frying, they'll cook quickly and you don't need to cover them with a lid. It also makes flipping easier.
Use ketchup to express your love.
Story Behind this Recipe
When I lived in the U.S., my American husband's friend taught me this recipe. That friend used a lot of salt and pepper in the original recipe. I make this for my daughter's friends for breakfast when they come over for a sleepover. It's very popular.
Slicing the potatoes with a slicer causes the starch to be released and helps these stick together better. Don't dry the moisture released from the potatoes. Using a generous amount of vegetable oil in place of the butter makes them extra crunchy.