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1
Preheat the oven to 450 degrees F.
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2
Meanwhile, put 1 tablespoon of clarified butter in a saute pan over medium heat.
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3
Add the sliced onion and saute until golden brown, about 10 minutes.
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4
Stir in the crumbled bacon.
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5
Set aside.
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6
With the julienne blade of a mandoline or the large holes of a shredder/grater, shred the potatoes.
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7
By handfuls, squeeze any excess liquid from the shreds and transfer them to a mixing bowl.
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8
Add the remaining butter and the salt and pepper and mix well.
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9
Heat a 10-inch nonstick ovenproof skillet over medium heat.
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10
Add the olive oil.
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11
Squeezing away any liquid that has accumulated in the bowl, arrange half of the potatoes in an even layer.
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12
Spread the sauteed onion over the potatoes, and then top with the remaining potatoes in an even layer.
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13
Saute over medium heat until the underside of the potatoes are golden brown, 10 to 15 minutes.
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14
To flip the cake, slide it out of the skillet browned side down onto a large plate, then invert the skillet over the plate and flip both together to return the cake to the skillet browned side up.
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15
Put the skillet in the oven and bake until the cake is cooked through, about 10 minutes more.
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16
The potatoes should feel tender when the cake is pierced with a skewer or a sharp knife tip.
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17
With a spatula, lift 1 side of the cake slightly to check if the underside is well browned.
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18
If not, put the skillet on top of the stove over medium-high heat and cook briefly to brown the underside.
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19
Slide the potato cake onto a serving platter.
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20
Garnish with parsley and, with a sharp knife, cut it into 6 wedges.
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21
Serve immediately.
