Potato rosti

Peel the potatoes and
grate them.
Immediately transfer the grated potatoes to large bowl of
cold water and swirl and rinse the potatoes to get rid of the excess
starch.
Lift them from the water and dry in a salad spinner and when
they are dry, our into another large bowl.
Add the cornstarch and toss
the potatoes in the bowl to ensure that each and every piece of potato
is coated with corn starch.
Add the scallions and mix quickly.
Do not let
the potatoes sit for too long though, or they will release their
starch and the centers of the potatoes can become sticky.
Heat a 10in/25 cm skillet
and add the oil.
When the oil is hot add the potatoes to the pan.

Flatten, but work lightly not to compress the potatoes.
Turn the heat
down and let the pancake just brown slowly on the one side
for 6 to 7 minutes.
You should hear the potatoes sizzling in the oil;
if the potatoes get quiet and are not sizzling, or the pan looks dry,
add a bit more oil.
When the one side is golden brown and crunchy, take
the pan from the heat, place a suitably large plate on top of the rosti
and turn the pan upside down so the browned side is facing upwards.

Return the pan to the heat, add more oil and butter and slide the rosti back into the pan to cook the other side.
Patience is a virtue, your rosti should be crisp and not greasy.

For toppings, the possibilities are endless. I tried it with Pastrami and Hollandaise sauce, but the meal de resistance was Rosti topped with steamed Spinach and a soft Poached Egg and lashes of Hollandaise Sauce…..Glorious!!

Reprinted with permission of My Easy Cooking.
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