1 russet potato, scrubbed and grated.
a large bowl with water and liberally add some salt. Soak the potato
shreds in the salt water bath for about 10 minutes to draw out all of
the starch. Drain, and then squeeze all the moisture out of the potato
using a clean dish cloth.
heat about 2 tablespoons of oil in a large pan and sauté the onion over
medium heat for about 5-10 minutes, until the onions begins to brown.
Remove from the pan and set aside; wipe the pan clean with a paper