Squeeze the grated potato and onion in your hands then discard the juices - do not be alarmed by how much liquid comes out. Make the rosti.

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The grating is usually done by hand and traditionally with a rosti grater with large holes but a box grater will do nicely.

Potato onion rosti. Season the potato with black pepper then divide into four equal portions. Mix the remaining pulp in a large bowl and season with salt. Squeeze any excess water out of the grated potatoes then tip into a bowl and mix well with the egg flour baking powder onion and chopped sage leaves.

Peel 1 pound russet potatoes 1 medium parsnip and 12 medium yellow onion. Heat the olive oil in a large heavy-based frying pan. Add mounds of the grated potato mixture flatten the surface with a fish slice and cook over a medium-low heat for about 10 minutes.

Serve for breakfast brunch lunch or dinner. You may also make rosti with parboiled potatoes. Peel and grate potatoes.

Add garlic onion salt and pepper. Flatten with a spatula. Squeeze out the excess water.

Alternatively grate everything on the large holes of a box grater. You can do it with a machine but the results might not be quite authentic. Mix with the onion turnipgarlic and herbs if using and season with salt and pepper.

Heat a large frying pan over a medium heat and add two tablespoons of the clarified butter or duck fat and the sunflower. Heat 2 tbsp oil in a frying pan and tip the potato mixture into the pan. Heat 2 tbsp oil in a large non-stick frying pan over a medium heat and spoon the mixture in to make 4 röstis.

Cut all the vegetables into pieces that are thin enough to fit in the feed tube of a food processor then shred with the shredding disk. Grated potatoes are pan-fried with egg cheese garlic and onions to form one big rosti. Grate the peeled raw potatoes into a bowl.

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