Potato Pancakes with Avocado Salad

Scrub potatoes thoroughly and cook for 20-25 minutes in salted water.

Rinse tomatoes and cut into large pieces. Peel onion and cut into large pieces. Halve avocado, pit and peel, cut pulp into cubes. Mix tomatoes, onion, avocado and drizzle with lemon juice. Season with salt, Tabasco and pepper. Rinse basil and pluck off leaves, add to the salad. 

Drain potatoes, peel and cut into slices. Beat eggs with salt and pepper. Heat clarified butter in a pan, add a quarter of potato slices and quarter of the eggs. Cook on medium heat until pancake is golden brown on both sides.