Potato pancakes are one of my favorite things from my childhood. At some point I may post my grandmother's recipe here, it is a more decadent, greasier version. This one is crispy outside, soft inside and amazing topped with a fried egg.
2 medium russet potatoes
1 tbsp clarified butter
Peel and shred the potatoes on the medium shredder. Soak in cold water. Rinse twice.
Squeeze out and dry on a paper towel.
Preheat a large skillet on medium heat with the butter.
Add the potatoes, season with salt and black pepper. Cook for 3 minutes, turn.
Keep cooking and turning until golden brown outside.