Rösti

Method

Peel the potatoes and coarsely grate them into a clean kitchen towel. Squeeze out excess moisture thoroughly, then transfer to a bowl. Finely grate the onion and add to the potatoes along with salt and pepper, mixing well. Heat the clarified butter in a large non-stick frying pan over medium-high heat until shimmering. Form the potato mixture into a flat cake in the pan, pressing down gently to create a golden crust. Cook for 12-15 minutes until the base is crispy and golden, then carefully flip (in sections if easier) and cook the other side for another 8-10 minutes until golden brown and cooked through. Serve immediately whilst still crispy.