A large, skillet-fried shredded potato pancake.

Swiss-Style Straw Mat Potatoes

2 pounds baking potatoes
Salt
Freshly ground black pepper
1/2 cup butter, clarified
Minced fresh parsley for garnish, optional

1. Peel potatoes and shred them about 1/8-inch thick. Do not rinse; just pat natural moisture dry with paper toweling. Season to taste with salt and pepper.
2. Melt 4 tablespoons of the butter in a non-stick skillet over medium heat. Add potatoes and cook until the bottom is golden brown and crusty, about 5 minutes; shake the pan occasionally to prevent the potatoes from sticking. Reduce heat and cook about 5 minutes longer to cook the interior partially.
3. Cover the skillet with a flat plate, invert pan and turn the potatoes onto the plate. Increase the heat again and melt the remaining 4 tablespoons of butter. Slip the potato cake back into the skillet. Cook, shaking the pan frequently, until the bottom is crusty, about 5 minutes. Then reduce the heat and cook until the interior is tender, about 5 minutes longer.
4. Slide the cake onto the serving plate, garnish with parsley and serve immediately.

Serves 4.