I like using Yukon Gold potatoes because you don’t have to peel them and right now the new potatoes have nice thin skin.
Grate washed potatoes with a box grater, on the larger grate side, placing the grater over a clean dishtowel. When you get down to the nubs of the potatoes, just discard them—it’s not worth grating your fingers.
When you have grated all of your potatoes, gather them up in the dishtowels and give them a good squeezing to release all the excess water. Then lay the towel into a colander to let any excess water drip out and add 1 teaspoon kosher salt. A few minutes later you can give the potatoes one more squeeze.
Grate two shallots on the smaller size of the box grater. Use a spoon if you need to scrape out the grated shallots. Mix shallots in with squeezed out potatoes.
Heat a 10.5” non-stick skillet over medium heat. Add the grapeseed oil to the pan and give a swirl. When the oil creates wave in the pan, then add the potatoes. Make an even layer, using your hands to carefully press down the potatoes. It should continue to sizzle. Hit the top with some freshly ground cracked pepper to taste—I’m pretty generous with it. Push down with a fork from time to time as the potatoes cook.
Use a soft silicone spatula to peek and see how it’s coming along; you’re looking for an even, golden-brown color. It’s crazy how the potatoes will start to come together creating a solid cake. After about 12 minutes give it a flip (if you’re nervous, flip it onto a plate and then slide it back into the pan).
Cook for another 6-8 minutes. Flip onto serving plate and garnish with chopped fresh chives. If you have chive blossoms in your garden sprinkle them on top—just because you’re cooking for a dude doesn’t mean it can’t be pretty.
Finish with sea salt and serve.