I melt a teaspoon of butter with the same of good olive oil and set the small sauté pan on 3 on my induction stove. When the butter is melted, I put the shreds of potato that I’ve dusted with a little salt and ground black pepper in the pan and press it down and to the edges with a metal spatula.
Cover the potato pan with a lid for about 10 minutes, or until the pancake can be flipped. At that point, uncover and let cook for about 5 minutes. If the top isn’t as brown as you’d like, and the rest of breakfast isn’t ready, flip again and let cook uncovered for another few minutes.