Rosti

ROSTI POTATO PANCAKE

Serves: 4-6

approx prep time: 20min

approx cook time: 25-30min

INGREDIENTS: 

- 3 large white potatoes

- 1 egg

- 1/4 cup all purpose flour

- 2 spring onions

- 1/4 of a large white onion

- 1/2 cup shredded old cheddar cheese

- 1tbsp butter

- salt and pepper to taste
- Sour cream and chives (optional topping)

HOW TO MAKE IT:

- Finely dice onions and set aside.

- Beat egg in a separate bowl and set aside.

- Wash and grate potatoes (with the skin on), into a large bowl.

- Using a cheese cloth, ring all the water out of the shredded potatoes. You may want to do this in 2 or 3 batches, due to the quantity of potato. Once you've rung the potatoes once, and no more water comes out, mix up the potato and repeat the process. There should be almost no water left in the them before continuing.

- Combine potato, flour, egg, onions and cheese in a large bowl, mixing throughly by hand.

- Add salt and pepper to taste, mixing well.

- Melt butter in a non-stick fry pan over medium heat.

- When the butter is melted, spread evenly around pan and dump potato mixture on top, patting down into a flat cake with a spatula.

- Cook for 12-15 minutes on the first side, flip, and cook for 12-15 minutes on the other side.

- Slide onto a plate, cut into wedges, and serve plan or with sour cream and chives.