Rösti with Onion

Ingredients

• 2 lb waxy potatoes, peeled
• 1 small Onion, grated (optional but good)
• 4 tbsp butter or ghee
• Salt and black pepper
• Fried eggs or grated alpine cheese, to top (optional)

Method

1. Grate the potatoes on the coarse holes, toss with 1 teaspoon salt, and let sit 10 minutes. Then squeeze in a clean towel like you mean it — dry potato is crisp potato; wet potato is sad hash.
2. Toss the squeezed potato with the Onion and plenty of pepper.
3. Melt half the butter in a 10-inch nonstick skillet over medium. Add the potato and press into an even cake with a spatula. Cook WITHOUT poking for 8–10 minutes, until the underside is deep golden — lift an edge to peek, no more.
4. The flip: slide the rösti onto a plate, invert the pan over it, and flip the whole assembly with confidence. Add the remaining butter and cook the second side 8 minutes.
5. Slide onto a board, salt the top, and cut into wedges. Crown with fried eggs or a snowfall of cheese. It should crackle when you cut it — that's the Swiss quality-control test.