Boil potatoes in their skins for 10 minutes in rapidly boiling water. Remove peels when just cool enough to handle (but while still quite warm). Grate potato and onion coarsely into a bowl. Squeeze liquid out from the mixture and drain as much as possible. Mix and form into a large round patty. Fry in 4 tablespoons butter until potatoes are nicely browned and a crust has formed.
Using a large flipper carefully turn over (or turn upside down onto a plate). Add a few more tablespoons butter to skillet before returning the patty to the pan. Continue to saute over medium heat until a light crust is formed on the second side.
If potato patty is browning too quickly, reduce heat and finish over slow heat so that the inside will thoroughly cook. You can also finish this off by baking it in a preheated oven, which is usefull if you are making more than one. These can also be made in smaller portions, if desired.
Season with salt and freshly cracked black pepper, to taste.
You can serve this topped with sour cream.
Submitted by: CM
