Peel the jacket potatoes and cut into thin slices. Peel the carrot and slice it into the finest slices. Peel the onion, cut in half and cut into fine cubes.
Heat the clarified butter in a frying pan, add the potato slices and brown them for a few minutes. Place the fine carrot slices on top and sprinkle with a little sugar, not more than 0.5 teaspoon. Then add the onions. Season with a little salt. Carefully lift everything under each other with a spatula and slowly fry until crispy, turning several times at a medium temperature.
Arrange the carrot potatoes on a plate. If necessary, add salt. A fresh salad tastes best with it.
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