Potato Rosti

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Potato Rosti

 

4 large potatoes 1 medium onion 1/2 tsp salt 1/8 tsp pepper 1/2 tsp nutmeg

1/3 cup melted butter

 

Cook potatoes, covered, in 1 inch of boiling water for 10 minutes. Cool

potatoes to room temperature for at least 2 hours. Grate potatoes and mix with

onion, salt, pepper and nutmeg. Place 2 tbsps. butter in 8 inch nonstick

skillet.

Add potato mixture and flatten to cover bottom of skillet. Over medium heat, pan

fry 10 minutes or until bottom surface is well browned. Shake pan frequently to

prevent sticking. Slide rosti all one piece onto large plate. Cover with plate

of identical size and carefully flip. Add remaining butter to skillet. Slide

rosti, browned side up, back into skillet. Slide onto serving platter and cut

into wedges. Serves 4.