Ingredients:
2 lb potatoes, boiled in their skins, drained and allowed to cool
2 ½ tbs lard or butter
¼ tsp salt
1 tbs butter
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Directions:
Peel potatoes, grate coarsely.
Melt 1 tbs lard or butter in a nonstick skillet, add the potatoes and salt.
Brown the potatoes gently over a low heat, turning occasionally.
Press the potatoes together to form a flat cake, cover and allow them to continue cooking for about 15 minutes until a golden crust has formed.
Cut the margarine or butter into small pieces, and add them all round the edge of the skillet.
Continue cooking for another five minutes.
Turn the roesti onto a plate with the crust on top. You can do this either by putting the serving plate over the skillet and turning it upside down, or by tossing it like a pancake.
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