Instructions

1. Wrap the shredded potatoes in a kitchen towel squeeze to release any excess moisture. Toss the potatoes with 1/4 teaspoon salt and pepper and set aside.
2. Melt 1/2 tablespoon butter in a 10-inch nonstick skillet over medium-high heat until it begins to brown, swirling to coat the skillet. Scatter the potatoes evenly over the skillet and press to flatten. Reduce the heat to medium and cook until dark golden brown and crisp, about 7 to 8 minutes. 
3. Slide hash browns onto a large plate. Add the remaining 1/2 tablespoon butter to the skillet and melt, swirling to coat the pan. Invert the hash browns onto a second plate and slide, browned side up, back into the skillet. Continue to cook over medium heat until the bottom is dark golden brown and crisp, about 5 to 6 minutes. 
4. Fold the hash brown cake in half and cook for about 1 minute longer. Slide onto a serving platter or a cutting board and cut into wedges and serve immediately.