Swiss rösti

Preparation

1. 1

   Boil the potatoes for 10 minutes in salted water (they should stay firm, not cooked through), then drain and let them cool completely, ideally overnight in the fridge.

2. 2

   Peel the cooled potatoes and grate them coarsely into a bowl.

3. 3

   Season lightly with salt and toss without pressing down, to keep some air between the strands of potato.

4. 4

   Melt half the butter in a non-stick pan over medium heat, add the grated potatoes and pack them evenly with the back of a spatula to form a cake.

5. 5

   Cook for 8-10 minutes without touching it, until the underside is golden and crisp.

6. 6

   Slide the cake onto a plate, add the rest of the butter to the pan and slide the rösti back in to cook the other side for 8-10 minutes.

7. 7

   Serve hot and crisp, as a side to meat or topped with a fried egg.