Rosti

Instructions

1. Peel the potatoes and grate them using a box grater or food processor. Use a clean kitchen towel to squeeze out any excess moisture from the grated potatoes.

2. Finely chop the onion.

3. In a large bowl, combine the grated potatoes and chopped onion. Season with salt and pepper, and mix well.

4. In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Spread the potato mixture evenly in the skillet, pressing it down gently with a spatula to form a compact layer.

5. Cook the Rosti over medium-low heat for about 15-20 minutes, or until the bottom is golden brown and crispy. To check, use a spatula to lift a corner of the Rosti and peek underneath.

6. Once the bottom is nicely browned, carefully flip the Rosti. You can do this by sliding it onto a plate, then inverting it back into the skillet, uncooked side down.

7. Add the remaining tablespoon of butter around the edges of the skillet. Cook for another 15-20 minutes until the second side is also golden and crispy.

8. Transfer the Rosti to a cutting board and let it rest for a minute before slicing into wedges. Garnish with fresh herbs if desired.

9. Serve your delicious Rosti warm as a side dish for breakfast, brunch, or dinner. It pairs wonderfully with sour cream, applesauce, or a runny egg on top.