Rosti

1. 1

   Wash potatoes and leave skin on.

2. 2

   In a large food processor, fitted with the shredding disk, shred the potatoes.

3. 3

   Over a sink or bowl squeeze the water out of the shredded potatoes, making sure to get as much liquid out as possible.

4. 4

   Transfer to a large bowl, add chives, salt, pepper, eggs and flour.

5. 5

   Mix well.

6. 6

   In a small nonstick skillet heat 1 tablespoon of butter and oil over moderate heat until foam subsides.

7. 7

   Add potato mixture to the skillet.

8. 8

   Flatten to make an even layer.

9. 9

   Cook the potato cake over moderate heat, turning once and adding another tablespoon of butter.

10. 10

    Cook until golden and crisp, about 7 minutes per side.

11. 11

    Drain on a paper towel.

* Per serving · 4 servings · Values may vary.

No additional tips available.