Some of the best recipes are wickedly simple. This a nice one for rainy days in Texas, too.
1 tablespoon butter
1 tablespoon olive oil
salt and pepper
Peel and shred the potatoes. Blot dry on two or three paper towels.
Meanwhile, heat 8 inch cast iron skillet on the floor of a 425 degree oven, preferably on top of a pizza stone. When the pan is hot, add the butter and oil, swirling until the butter is melted.
Spread the potatoes. Should be about 1/2 inch thick. Sprinkle with salt and pepper.
Place in oven and roast until brown on the bottom, about 5-10 minutes. Flip and continue til brown on both sides.