Sweet and Spicy Meatballs

Submerge shredded potatoes into a large container filled with ice-cold water, stirring until the liquid becomes murky. Drain and cover potatoes once more with fresh cold water, ensuring they are completely submerged. Repeat the process of stirring until any remaining starch dissolves, then drain potatoes thoroughly to remove excess moisture. Pat dry the potatoes with paper towels to remove any remaining dampness.

Melt clarified butter in a large, non-stick cooking vessel over medium heat. Pour the shredded potatoes into the hot butter in an even, uniform layer; sprinkle with cayenne pepper, paprika, salt, and black pepper to taste.

Allow the potatoes to develop a golden-brown crust on the bottom of the pan, approximately 5 minutes. Flip or stir the potatoes to ensure even cooking and continue to cook until they achieve a crispy, golden-brown color all over, taking around 5 additional minutes.