Leek Rosti

1. 1

   Place the potatoes in a saucepan, cover with water and season with salt.

2. 2

   Over medium heat, bring the water to a boil, reduce the heat to medium low and cook until the potatoes are tender.

3. 3

   Remove from the water and cool completely.

4. 4

   Peel the potatoes and pass through a coarse grater.

5. 5

   In a large non-stick saute pan, over medium heat, melt the butter.

6. 6

   Add the leeks.

7. 7

   Season with salt and white pepper.

8. 8

   Saute for 2 minutes.

9. 9

   Add the potatoes and mix thoroughly.

10. 10

    Using the back on a wooden spoon press the potato mixture firmly into the pan.

11. 11

    Reduce the heat to low and cook until the potatoes are crispy and golden brown.

12. 12

    Using a spatula, flip the potato cake over and continue cooking the other side.

13. 13

    **Add more butter if needed.

14. 14

    Remove from the pan and slice into individual servings.

No additional tips available.