Preparation:

Preheat oven to 450 degrees F. Coat chicken with oil and season with salt and pepper inside and out.

Place chicken in pan, skin down, and roast on lowest rack for 20 to 25 minutes. When flesh side becomes translucent, flip and cook for an additional 15 minutes (or until liquid runs clear and it reaches 160 degrees F internal temperature).

While chicken is roasting, mix potato shreds, beaten egg, bread crumbs, salt, and pepper. Pour just enough oil to cover bottom of large skillet and put on medium heat. Once pan is hot, add potato mixture one spoonful at a time, evenly spaced apart. Cook until underside is brown and can be flipped, approx 3 minutes. Flip and cook other side until crispy.

Remove from pan and place on plate with paper towel to absorb grease.