• Peel the potatoes
• Finely chop the onions and the shallots

1. In a food processor grate the potatoes. Salt lightly and let drain for about 30 minutes.

2. Sauté the onions and shallot in ¼ cup of chicken fat for about 5 minutes. Remove from heat and add potatoes and pepper and mix well. Don't mush. Cool down a few minutes and then add the beaten eggs.

3. Warm ¼ cup melted fat in a 10-inch iron skillet. Turn the potato mixture into the skillet and smooth the top with a rubber spatula. Bake 50 minutes, uncovered, in a 400 degrees oven. Before serving, brush with a little margarine or chicken fat, and broil about 6 inches from heat so that it is crispy.