3-4    small russet or white potatoes (about 3/4 lb.)   
1/4 cup   finely chopped onion   
1    small jalapeno pepper, banana pepper, or Anaheim pepper, seeded
and chopped (optional)   
1/4 tsp   salt   
1/8 tsp   coarsely ground black pepper   
2 Tbs   butter, cooking oil, or margarine   
  
 
  
1 Peel potatoes and coarsely shred using the coarsest side of the
grater -- you should have about 2 cups. Rinse shredded potatoes in a
colander; drain well and pat dry. In a medium bowl combine shredded
potatoes, onion, jalapeno pepper (if using), salt, and black pepper. 
2 In a large nonstick skillet heat butter over medium heat for ` to 2
minutes or until hot. Carefully add potatoes, pressing into an even
pancake-like round (about 7 to 8 inches in diameter). Using a spatula,
press mixture firmly. Cover and cook over medium heat for 8 minutes or
until golden brown. Check occasionally and reduce heat, if necessary,
to prevent overbrowning. Turn using two spatulas or a spatula and
fork. (If you're not sure you can turn in a single flip, cut into
quarters and turn by sections.) Cook, uncovered, 5 to 7 minutes more
or until golden brown and crisp. Remove from skillet; cut into wedges.
Makes 2 or 3 servings. 
 
  
Servings: 2 
Preparation time: 10 minutes 
Cooking time: 13 minutes