Rösti

Step by stepInstructions

1. Peel and coarsely grate the potatoes. Toss with the salt and let sit 10 minutes, then squeeze out as much liquid as possible.
2. Pat the potatoes dry with a clean towel and mix in the grated onion, if using, and the nutmeg.
3. Heat the butter and oil in a 10-inch nonstick skillet over medium heat. Add the potatoes and press them into an even, compact cake.
4. Cook without moving for 12–15 minutes until the underside is deep golden. Slide onto a plate, invert, and return to the pan, adding a little more butter.
5. Cook 10–12 minutes more until the second side is golden and crisp. Slide onto a cutting board, season, and cut into wedges; serve with parsley and sour cream.