4 medium potatoes

2/3 cup (150 ml) canola oil

Salt and pepper

Peel and grate the potatoes with a coarse grater. It is important to do this at the very last moment because potatoes oxidize rapidly. Season with salt and pepper.

In two large non-stick skillets over medium heat, heat 75 ml (1/3 cup) of oil in each. Spread the potatoes in both pans to shape eight patties. Press lightly.

Cook for about 8 minutes or until nicely browned. Carefully turn the patties and cook for about 7 minutes or until the potatoes are tender and golden brown. Add oil, if needed. Keep warm on a baking sheet lined with paper towels.

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