5 medium waxy potatoes
2 T Clarified Butter, divided
2 T sunflower oil, divided
Boil whole unpeeled potatoes for 30 min until tender. Drain, let cool and refrigerate overnight.
Peel and coarsely grate the potatoes.
Heat half of the oil and half of the butter in a pan. Spoon the grated potatoe into the pan and press down with a spatula into a flat round cake. Fry the over a medium-low heat for about 20 minutes until golden brown. Invert onto a plate, add the second half of oil and butter, and slide the cake back into pan on the other side. Cook for another 15-20 min. Plate, sprinkle with salt, and slice into wedges.
Match made in Heaven:
The perfect side dish for Zürcher Geschnetzeltes, or serve with breakfast.