Using a box grater or food processor, grate sweet potato.

Toss with Kosher salt and chill, uncovered for 1 hour.

Remove and working in batches, place sweet potato shreds in a tea towel and wring well, getting out as much liquid as possible.

Heat 2 tablespoons butter in a cast iron skillet or other heavy bottom pan.

Add half of your sweet potato shreds allowing them to brown before flipping and repeating on the other side, about 3 minutes on each side.

Remove and repeat process with a new 2 tablespoons of butter and the remaining sweet potato shreds.

Garnish with Maldon sea salt, ground pepper and chives. Taste before adding more salt, potatoes will still have salt from Kosher salt on them.

If you've tried this recipe, please come back and let us know how it was!