Rosti

Ingredients

• Potato

  raw, with skin

  5 potato, large or 1.85kg

• Egg

  whole

  1 large or 50g

• Sweet onion

  raw

  1 onion or 331g

• Canola oil

  high stability, non-trans, high oleic (70%)

  1 cup or 224g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Heat the oven to 200 degrees C.
2. Shred your potatoes and onion in the food processor. Place the shredded potato and onion in between two plates, or between paper towels and squeeze out al the excess moisture.
3. Combine the shredded potato, onion and egg in a medium sized bowl. Add salt and pepper to taste.
4. Heat the oil in a large frying pan and bring to medium-high heat. Use your own discretion of how much oil you need.
5. Flatten 1/2 a cup of the potato mixture in your hands and carefully add to the oil. Repeat until your pan is full. Fry for about 3 minutes per side until golden and crisp and turn over. Remove to a paper towel to drain oil.
6. Place the rosti in the oven while you finish cooking the rest.