Potato Pancakes, Version II

• About 2 pounds baking potatoes, such as Idaho or Russet, peeled
• 1 teaspoon salt
• 3 tablespoons any oil or butter

1. Grate the potatoes by hand or with the grating disk of a food processor; drain very briefly, pressing lightly.
2. Mix in salt.
3. Heat the oil or butter over medium heat, preferably in a large, seasoned cast-iron or non-stick skillet.
4. Drop potatoes in by large spoonfuls, flattening the pancakes with the back of the spoon.
5. Dont try to turn them until theyre brown and crisp on the first side.
6. Turn and continue cooking until brown and crisp on the second side, about 6 to 8 minutes total.
7. Or put the whole batch of potatoes in the pan at once; when the underside is brown (it will take 10 to 15 minutes), slide the pancake out onto a plate.
8. Cover with another plate, then invert the two plates.
9. Return to the pan, uncooked side down, and finish cooking.
10. Serve hot or at room temperature.

baking potatoes, salt, any oil

Taken from cooking.nytimes.com/recipes/1015619 (may not work)