Recipe: Potato Vermicelli with Shallots

- Peel the shallots, slice them finely
- Melt them in a pan with 3.5 oz (100 g) of butter, 15 minutes on low heat
- Peel the potatoes, wash them, dry them with a cloth
- Grate them as finely as possible with a fine grater
- Put them in a bowl, add the shallots, salt, pepper, mix thoroughly
- Heat the remaining butter and oil in a large pan
- Place 4 or 5 small heaps of potatoes in it
- Flatten them with the back of a spoon to form small pancakes
- Brown for about 6 minutes
- Turn them over with a spatula and brown the other side
- When the pancakes are well browned, remove them, place them on a dish and keep them warm during cooking of the next pancakes
- Before serving, sprinkle the pancakes with chopped parsley
** This recipe is a small variation of potato pancakes or Grumbeerekiechle (with onions and eggs)