Potato Rosti

Instructions

1. Prepare the potatoes
   Wash the potatoes thoroughly and pat them dry. Peel the potatoes and grate them using the large holes of a box grater or a food processor. Immediately place the grated potatoes in a large bowl of cold water to prevent browning.
2. Drain and dry the potatoes
   Drain the grated potatoes in a colander. Using a clean kitchen towel or cheesecloth, squeeze out as much moisture as possible from the potatoes. This is crucial for achieving a crispy rosti.
3. Season the mixture
   In a large bowl, combine the dried grated potatoes with the grated onion (if using), salt, pepper, and nutmeg. Mix well. If the mixture seems too wet, add the optional flour to help bind it together.
4. Prepare the pan
   Heat a 10-inch non-stick skillet or cast-iron pan over medium heat. Add 1 tablespoon of butter and 1 tablespoon of oil. When the butter is melted and begins to foam, spread half of the potato mixture evenly in the pan, pressing it down firmly with a spatula to create a compact cake about 1/2 inch thick.
5. Cook the first side
   Cook the rosti over medium-low heat for about 10-12 minutes, occasionally pressing down with the spatula, until the bottom is golden brown and crispy. Adjust the heat if necessary to prevent burning.
6. Flip the rosti
   Place a large plate over the pan and carefully flip the pan to transfer the rosti onto the plate, cooked side up. Add the remaining butter and oil to the pan. Slide the rosti back into the pan, uncooked side down.
7. Cook the second side
   Cook for another 10-12 minutes until the second side is golden brown and crispy and the potatoes are cooked through. If making individual rostis, repeat the process with the remaining potato mixture.
8. Serve
   Transfer the rosti to a cutting board and cut into wedges. Garnish with chopped chives and serve immediately with a dollop of sour cream if desired. Rosti is traditionally served as a side dish to sausages, fried eggs, or with smoked salmon.