Coarsely shred potatoes lengthwise using cheese grater or food processor. Press as much water as possible out of the shredded potato. Seriously. Get them as dry as you can. Use lots of paper towels.
Mix salt, flour, beaten eggs and shredded potato in a large bowl.
In a large skillet, heat enough clarified butter to fully coat the bottom of the pan. Get it near the smoke point. Place large tablespoons of the potato mixture on the skillet and press them down with a spatula to form flat pancakes. Allow to fry until browned on one side (2-3 minutes), then turn over and brown the other side.
Drain briefly on paper towels before topping with ... whatever.