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1. Peel potatoes; coarsely shred to make 4-1/2 cups. Rinse the shredded potatoes and pat dry with paper towels. Combine shredded potatoes, onion, salt, and pepper.
2. In a 12-inch skillet melt butter. Using a pancake turner, pat potato mixture into skillet. Cook over medium-low heat about 10 minutes or until bottom is crisp. With the pancake turner, turn potato mixture in large sections. Cook for 8 to 10 minutes more or until golden.
3. Makes 4 servings.