Directions

1. Shred potatoes on the largest holes of a box grater into a large bowl of cold water. Rinse potatoes until the water runs clear.
   
2. Wrap potatoes in a kitchen towel and twist to squeeze out as much liquid as possible. Open up the towel and loosen potatoes then squeeze out liquid again.
   
3. Place potatoes into a bowl and season with salt, pepper, and garlic powder. Mix well until seasonings are evenly distributed.
   
4. Heat oil and butter in a large nonstick skillet over medium-high heat. When butter is just melted, add shredded potato into a thin even layer. Using a spatula, press potato into an even layer.
   
5. Cook until golden brown on the bottom. Flip potatoes with spatula and brown on the other side. Remove and drain on a paper towel–lined plate. Serve immediately.