Potato Rösti (or Beet Or Carrot Or Winter Squash)

Total Time: 26 mins Preparation Time: 15 mins Cook Time: 11 mins

Ingredients

• Servings: 4
• 2 lbs potatoes or 2 lbs beets or 2 lbs carrots or 2 lbs winter squash
• salt & freshly ground black pepper, to taste
• 2 tablespoons extra virgin olive oil or 2 tablespoons butter, plus more as needed

Recipe

• 1 scrub potatoes well and peel them if you prefer, though it's not necessary.
• 2 grate the potatoes using a food processor or by hand; place grated potatoes in cold water to prevent them from turning brown.
• 3 when you're ready to cook the potatoes, drain well in a colander or strainer, place in clean tea towel and squeeze out the water.
• 4 heat a large cast iron or nonstick skillet over medium heat (i like how cast iron browns food).
• 5 toss potatoes in a large bowl with a generous amount of salt and pepper.
• 6 heat large cast iron or nonstick skillet over medium heat (i like how cast iron browns food), add 2 tbsp of oil or butter to skillet and heat (until the butter begins to turn brown, if using).
• 7 put potato mixture into skillet, shape into a circle and press down with a spatula.
• 8 turn heat up to medium high and cook, shaking pan occasionally, until the bottom of the potato cake is crisp (about 6 to 8 minutes).
• 9 slide potato cake onto a plate, top with another plate, invert plates.
• 10 add a bit more oil or butter to the skillet and slide the cake back inches.
• 11 cook until the second side is browned. you may have to adjust the heat. (about 5 to 10 minutes).
• 12 cut into wedges and serve.