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Swiss Rosti

Combine butter and oil (so you get the flavour of butter but it
doesn't burn easily as just plain butter will do), enough so that
the bottom of your frying pan is covered to about 1/16 of an inch
or so.

Heat the pan so the oil/butter mixture is hot.

Put the finely grated potatoes into the hot pan. Not too thick,
about an inch is fine. Add salt and pepper.

Pat the potatoes down so they are are not loosely lying in the pan.

Cook over medium heat. Keep peeking under one side so you can tell
when they are crispy but not overly browned.

When it is the desired crispness on the bottom side, carefully
slide the rosti onto a plate big enough to hold it, by tilting the
pan onto the plate ever so gently.

Being very careful because it is still hot, put the frying pan over
the plate, then flip both around so the uncooked part of the rosti
is now uncooked side down in the frying pan.

Lift the rosti up on one side with a spatula and pour under a little
more butter/oil mixture and swirl around.

Cook until crisp on that side.

Slide out onto plate again.

Serve hot.


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