Rinse and brush the potatoes well, grate finely unpeeled with a Bircher grater, squeeze a little and put in a suitable bowl. Rinse and squeeze the parsley well and chop finely. Heat 1 tsp butter in a small pan and sauté the chopped parsley briefly. Weigh out 40 g of flour and beat 2 eggs. Mix the parsley, flour and eggs with the potatoes and season well with salt and freshly grated nutmeg.
In the meantime, heat 1-2 tbsp clarified butter in a frying pan and fry the adrios on both sides until golden brown, extinguish with the white wine and simmer with the lid closed for about 5-8 minutes at reduced temperature. Take out the adrios and arrange them on a plate and keep them warm, reduce the white wine stock at high temperature and fill it up with the sauce cream, season with salt and pepper from the mill, bring to the boil briefly and nap the adrios with it.
Heat 2-3 tablespoons of clarified butter in a large frying pan, spoon portions of the potato mixture into the hot butter, fry on both sides until golden and crispy, arrange on a platter and keep warm.
Tip: Instead of clarified butter, you can also use butter in most cases.
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