Rosti

Method

Peel the potatoes and onion, then coarsely grate them using a box grater or food processor. Place the grated mixture in a clean tea towel and squeeze firmly to remove excess moisture. Heat the butter in a large frying pan over medium-high heat until foaming. Add the potato mixture and press down gently with a spatula to form a cake, seasoning with salt, pepper and nutmeg. Cook for 8-10 minutes without stirring until the bottom is golden and crispy. Slide onto a plate, then flip back into the pan to cook the other side for another 6-8 minutes until golden brown and cooked through. Serve hot as an accompaniment to main courses or with fried eggs.