Roesti

Ingredients

• 1kg waxy potatoes such as Charlotte or Desiree
• 60g butter
• 1 tbsp neutral oil
• 1.5 tsp fine salt
• Black pepper
• 100g grated Gruyere (optional)
• 4 rashers streaky bacon (optional)
• 4 eggs, to serve

Before you cook

• Boil the potatoes whole in their skins for 12 minutes, so they are cooked on the outside but still raw at the core.
• Drain the potatoes and leave them to cool completely, ideally overnight in the fridge.
• Peel the cold potatoes with a small knife, the skins should come away easily.
• Grate the potatoes on the coarse side of a box grater into a wide bowl.
• Season the grated potato with salt and pepper and toss it with your fingers, keeping the strands loose.

Steps

1. Heat half the butter with the oil in a 24cm non-stick or well-seasoned frying pan over medium heat.
2. Tip the grated potato into the pan and spread it out without pressing it down.
3. Cook for 5 minutes to let the base set, then press the cake down gently with a spatula and neaten the edges.
4. Turn the heat to medium-low and cook for 12 to 15 minutes until you can slide a spatula under a crisp golden crust.
5. Scatter the cheese over the surface now if you are using it.
6. Slide the rosti out onto a plate, crust side down.
7. Add the rest of the butter to the pan and let it melt.
8. Invert the pan over the plate and flip the whole thing so the raw side lands in the butter.
9. Cook the second side for 10 to 12 minutes until it is just as brown.
10. Slide the rosti onto a board and let it sit for 2 minutes before cutting it into wedges.
11. Fry the eggs and bacon in the same pan if you want them, and serve them on top.