I shred my potatoes into a bowl of cold, salted water. Then drain it well,
spread the shredded potatoes out on a tea towel to drain a little more,
sprinkle liberally with salt and pepper, then throw them into a hot skillet
with a liberal amount of oil. Let it set for a few minutes until well brown,
then flip the mess over a section at a time. Put the lid on the skillet and
cook a few more minutes. This is how my mom did it, so that's how I do it, and
it's fool proof.

Sandra