1. boil, cool and peel hard boiled potatoes preferably one or possibly 48 hours in advance.
2. heat a cast-iron frying pan on high heat, rub heartily with kitchen paper, cool to medium temperature. Add clarified butter to the frying pan first, then butter. (This procedure prevents sticking and can also be used for meat).
3. put the potatoes, grated into shavings with a coarse grater, brown them, press them together to form a cake and weigh them down with a smaller lid or a plate.
4. brown and crisp at not too high temperature (this takes about 20 min). Salt and season with pepper (two turns from a pepper mill), turn to the other side as a whole cake. If you can, do this with a sweeping motion in a simple flip, if you are more net and double bottomed, take the lid for this, turn the frying pan upside down and let the hash browns slide from the lid repeatedly into the frying pan.
Carrot and potato chips, a little bit of garlic, parsley can be modified this Swiss national dish, which is often eaten in the evening with a fried egg.