450g (1 lb) potatoes, scrubbed and grated
1 medium onion, skinned and grated
3 tablespoons chopped fresh parsley
1/4 teaspoon grated nutmeg
salt and pepper
1 tablespoon oil
Thoroughly mix the potatoes, onion, parsley, nutmeg and seasoning. Heat the oil in a large non-stick frying pan and add the potato mixture, pressing it down to form a firm cake. Cook gently for about 20 minutes on each side until firm and golden. If the Rosti breaks up a bit when you turn it over, don’t worry; it’s easy to pat back into shape. I found a good way to turn it was to put a large plate on top and flip the pan over, then slide the Rosti back into the pan the other way up.
VARIATION:
I once saw this served with sliced tomatoes, sautéed mushrooms, ham and cheese on top, like a pizza. It was grilled (broiled) to melt the cheese.