Clean and peel the potato. Using a grater, shred the potato into small ribbons.
Squeeze out as much moisture as you can with paper towels.
Add to a bowl. Season heavily with salt and pepper. Whisk an egg and add. The egg will act as a binding agent but could technically be omitted for a vegan version.
Heat a few tbsp of olive oil in a skillet over medium heat.
Make small patties in the skillet, leaving room between them. Fry until golden brown on one side, about 4-5 minutes and flip.
Continue until golden brown and cooked through.