Peel and roughly grate the potatoes. Pour into a sieve, drain gently for about 10 minutes and squeeze out a little. The mass should be moist, but not dripping wet. Then season with salt and pepper.
In a pan, heat 1 tbsp clarified butter per rösti and fry it slowly on both sides and not over full heat until crispy. This can take 10 minutes. Since 4 pieces fit into a large pan and 2 pieces are required per person, you have to bake the 8 pieces in 2 stages, i.e. it is advisable to preheat the oven to 80 ° and keep the first portion warm in it until the second . is done.
Then it can be served and enjoyed ....... 😉
I got the idea to prepare this salad as an alternative to a matjes salad, because a good friend is not allowed to eat sea fish for health reasons. The next time I can "cook" her, she shouldn't have to go without it.
The link for making your own mayonnaise without egg: Blitz mayonnaise and tartar sauce without egg