3 cups parboiled potatoes shredded
2 tablespoons finely chopped spring onion
1 tablespoon THIS
3/4 teaspoon salt
pinch freshly ground black pepper
3 teaspoons canola oil
3 teaspoons butter** (see note)
 
Inspired by the rosti I often ate in Switzerland and a Potatoes O'Brien recipe one
of my Shakespeare teachers teased me about, I put together this version of a classic
dish.
 
Wash and peel enough potatoes to yield 3 cups shredded.  Parboil whole potatoes so
they are just about cooked and drain and rinse with cold water at once so the
cooking does not continue, making the potatoes too soft.  Allow potatoes to dry and
shred in a food processor or hand grater on shred side.
 
In a large bowl, combine shredded potatoes, spring onion, THIS, salt and pepper,
tossing lightly to combine.  Heat an 8 inch cast iron skillet over medium heat and
add the 1 1/2 teaspoons of the oil and 1 1/2 teaspoons of the butter, tilting
skillet to distribute evenly.  Place potato mixture in the pan, pressing lightly
with a spatula on the top and sides to form a cake.  Allow to cook and become golden
brown -- about 8 or 9 minutes.  
 
Lightly oil a dinner plate and using oven mitts, invert the potato cake onto the
plate.  Add another 1 1/2 teaspoons of canola and 1 1/2 teaspoons butter to the pan,
tilting to distribute.  Slide the potato cake back into the skillet for another 8 or
9 minutes.  Cut into wedges right in the pan or slide onto a plate first.  Garnish
with additional spring onion if desired and serve while hot.
 
** Butter works well with the browning process, but if you wish you can use a butter
substitute.