2 lbs yellow potatoes
2-4 tablespoons clarified butter or ghee
- Boil the potatoes in salted water just until cooked but not too soft. Let cool.
- Grate the potatoes using the large holes in a box grater. Don’t worry about the skin. It will mostly slough off as you grate the potatoes and you can pick off the big pieces.
- Heat 1-2 tablespoons clarified butter in a 10 inch heavy skillet or cast iron pan over medium heat. Swirl it around the pan and up the sides of the pan a bit. Add the potatoes evenly, sprinkle generously with salt, and press down and shape into a disc. Let it cook, undisturbed, for about 8 minutes or until nicely browned on the bottom.
- Slide the cake onto a plate, cover with another plate and invert. Add more clarified butter to the pan and slide cake back in. Press down and cook another 8 minutes or until golden brown. Cut into wedges and serve with sour cream.