Recipe courtesy David Rappaport and Lucienne Rappaport
INGREDIENTS:
Potatoes
2 tablespoons butter
salt
hot water
1 medium onion (diced)
PREPARATION:
Boil potatoes and let it cool, preferably over night.
Julienne the potatoes into thin strips.
In a medium frying pan, brown the onions in the butter. Add potatoes, salt and pepper. Cook, stirring frequently, until the mixture begins to brown.
Then press the rosti in the skillet to form a cake shape. Add some sprinkles of water and cover for 5 minutes (while covered continue to shake the pan to prevent it from sticking).
Once cooked, flipped the rosti onto a plate. Serve immediately.
