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1
Peel potatoes and drop into cold water to prevent discoloration.
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2
Using shredding disk of food processor or hand grater, grate potatoes as finely as possible.
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3
There should be about six cups.
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4
Drop grated potatoes into basin of cold water and set aside.
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5
Cut the onion in half lengthwise.
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6
Cut each half crosswise into very thin slices.
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7
There should be about one cup.
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8
Heat oil in nonstick 10-inch or 11-inch skillet.
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9
When oil is hot, drain potatoes, pat dry and add them to skillet.
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10
Add salt and pepper.
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11
Cook over high heat, shaking skillet and stirring, so potatoes cook evenly, about 10 minutes.
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12
Add butter.
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13
Toss and stir.
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14
Continue cooking about 2 minutes.
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15
Add onions.
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16
Toss and stir to blend thoroughly.
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17
Continue cooking, tossing and stirring occasionally, about 2 minutes.
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18
Using back of wooden spoon, press potato mixture to flatten well.
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19
Cook over moderately high heat about 2 minutes or until browned on bottom.
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20
Invert a round plate slightly larger than circumference of the skillet on top of skillet.
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21
Quickly turn skillet over so potatoes fall into the plate.
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22
Slip potatoes browned side up, back into skillet.
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23
Press down with back of wooden spoon.
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24
Cook on second side until nicely browned, about 2 minutes.
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25
Serve immediately.
