1.8 kg of potatoes
Salt, butter, duck fat, or lard
Preparation:
Peel the potatoes and gently place them in a dish of fresh water.
Preparation:

Using a large-hole cheese grater, grate the potatoes.
In a small pan, place a tablespoon of (butter, lard, or duck fat) or two in a big one. Allow it to melt.
After that, add the potatoes. A particular thickness is required for the cake to be cohesive.
Cook for 10 minutes, covered, over medium heat. Press the potatoes with a spoon to allow some juice to escape and provide cohesiveness. Pancake-style Swiss apples

Cook the other side, without the lid, until the entire pancake is well browned!