Use a well lubricated non-stick pan. Use low heat and take your time. Don’t poke and prod, it will loosen from the pan on its own. Season with salt. Flip close to the pan.
• Sunny side up – med-low heat, allow the white to completely set without cooking or clouding the yolk, basting with clarified butter.
• Over Easy – medium heat, allow the white to set on the bottom, flip and cook for 30 seconds.
• Over Medium – medium heat, allow the white to set on the bottom, flip and cook for 90 seconds to 2 minutes.
• Over Hard – have the pancakes!
• 2 Large Idaho or Russet potatoes, washed and shredded
• ¼ yellow onion, grated
• ¼ teaspoon seasoned salt and pepper
• 1 tablespoon bacon fat or canola oil
Place a 10-inch cast iron skillet over medium low heat for 5 minutes. While the pan is heating, grate the potatoes and onion into a bowl on the largest hole of a box grater. Place into water and rinse of all the starch. Place on a tea towel and squeeze out as much liquid as you can. Add the fat to the pan and scatter evenly with the potato mixture. Cook for 5 minutes without disturbing, season with salt and pepper. Decrease the heat to low, flip the potatoes, and cook for another 5 minutes. Serve immediately.