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Ingredients:

• 2 pounds MountainKing® Butter Gold potatoes (5-6)
• 1/2 cup clarified butter (or vegetable spray)
• Salt and freshly ground pepper

Directions:

1. Wash potatoes well. Place in saucepan with enough water to cover and add 1-2
teaspoons of salt to the water. Bring potatoes to a boil and simmer for about 15-20 minutes. Test potatoes by piercing with the point of a sharp knife. They should be
slightly underdone.
2. Refrigerate the potatoes several hours or over- night. Do not skip this step!
3. Peel the potatoes and grate them on a coarse grater. Lightly toss the shreds with a little salt and pepper. Set aside.
4. Coat a nonstick frying pan with a thin film of clarified butter (or vegetable spray). Heat pan over medium heat until a drop of water sizzles when thrown in. Spread 1/2 cup of grated potato in the pan. (You may make one large or two or three smaller cakes, depending on what size you want the cakes to be.)
5. Sauté cake(s) 4 to 5 min. over moderate heat, until bottom has crusted and browned.
Flip with a nonstick spatula and brown the other side.
6. Transfer cakes to a baking sheet and keep warm until all of the cakes are done.

Top with sour cream and chives and accompany it with thinly sliced smoked salmon if desired.