Slice the Onions as Fine as possible - Spinkle with a little salt. Then Peel and Corse Grate the Potatoes - you need to do this JUST BEFORE cooking or they go brown quickly. Put into a Muslim Bag or in the Middle of a tea towel and Squeeze out as much water as possible (I normally do over sink but I did over try to show you) then into a bowl and sprinkly with the Salt.

Get a Small Cast Iron or Frying Pan. Heat the Butter On Medium (better use Clarified so does not stick or burn). Add Half the Potatoes and Press down with the back of a spoon so you have an indetation in the middle. Add the Onions to middle. Then the rest of Potatoes. Slightly push down and Leave for about 6-8 mins.

Use a small fish slice or Palette knife tidy around the Edges and keep pushing down. You should see the Sides slightly starting you brown. Then move pan in a slight circle to realise from bottom. Use Pattle Knife to check underside should be Amazing Crisp and Golden brown. CAREFULLY Turn over mixture and again push down. Cook for another 4-6 mins and check under to be golden Brown again,