Scrub and peel the Potato (3).
Grate the potatoes on the largest grater hole setting.
Add Salt (1/2 teaspoon) and mix it into the shredded potatoes and let it sit for 5 minutes.
Place a cloth inside a bowl and add all the shredded potatoes inside the cloth.
Squeeze out as much as the water as you can. Discard the water that was squeezed out. Unravel the tight ball of squeezed potatoes, lightly loosen it up, and mix in the Onion (1).
Spread out the potatoes on a plate and nuke it for 1 1/2 to 2 minutes.
In a pan, set the heat to medium heat and add some oil and Butter (3 tablespoon).
Once the pan is hot, and the butter has melted, add in a golf ball sized of shredded potatoes.
Take a spatula and smush them down into pattie sizes and cook for approximately 4 minutes a side or until golden crispy.