Preheat oven to 100°C. Use the coarse side of a grater to grate the potatoes. Place in a colander and add the onion.

Use your hands to squeeze out as much excess liquid as possible. Transfer to a medium bowl. Add the Melted butter and stir to combine. Season well with sea salt akes and freshly ground black pepper.

Add enough oil to a large non-stick frying pan to reach a depth of 1cm and place over medium-high heat.

Spoon two 1/2-cup portions of potato mixture into the pan. Use an egg lifter to flatten each portion to a 10cm disc. Cook for 3-4 minutes each side or until golden brown and cooked through. Use the egg lifter to transfer to a plate lined with paper towel. Place in warm oven.

Continue in 3 more batches with remaining potato mixture, adding and reheating more oil if necessary.

Serve warm with other breakfast accompaniments such as egg. bacon, smoked salmon and or avocado.