Roll shredded potato up in 4-ply of paper towels and squeeze out the moisture. Repeat if necessary until most of the liquid is gone.
Transfer to a bowl and toss with salt & pepper.
Preheat a large fry pan (preferable non-stick) to medium-high.
Place one teaspoon of oil in the hot pan and swirl around.
Add potatoes, patting them evenly and cleaning up edges.
Reduce heat to medium-low and cook undisturbed and uncovered for 15 minutes.
When bottom is crisp, turn potatoes over. If needed, cut into wedges for easier turning. Add 1/2 teaspoon of oil and swirl it around to reach all sides.
Cook another 15 minutes until golden and crisp. Taste for salt.