Peel potatoes cooked the day before the next day and grate (grate) on a coarse grater. Heat enough oil or lard (not too sparingly) in a coated or cast-iron pan (approx. 32 cm Ø), spread potatoes flat and slowly fry for approx. 10 minutes until crispy. Season with salt, pepper and marjoram. If desired, sprinkle finely chopped onions on top. Carefully turn over with the help of a Schmarren scoop or a suitable lid. (Hold at a slight downward angle. Caution, any excess hot fat runs out of the pan!) Slowly roast until golden brown.
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