Rosti

Directions

1. 1
   Wash potatoes and leave skin on.
2. 2
   In a large food processor, fitted with the shredding disk, shred the potatoes.
3. 3
   Over a sink or bowl squeeze the water out of the shredded potatoes, making sure to get as much liquid out as possible.
4. 4
   Transfer to a large bowl, add chives, salt, pepper, eggs and flour.
5. 5
   Mix well.
6. 6
   In a small nonstick skillet heat 1 tablespoon of butter and oil over moderate heat until foam subsides.
7. 7
   Add potato mixture to the skillet.
8. 8
   Flatten to make an even layer.
9. 9
   Cook the potato cake over moderate heat, turning once and adding another tablespoon of butter.
10. 10
    Cook until golden and crisp, about 7 minutes per side.
11. 11
    Drain on a paper towel.