Potato Roesti

Servings: 1

Ingredients:
1 Yukon Gold potato, peeled and shredded on a grater
salt, to taste
cornstarch, a pinch
pepper, black freshly ground
butter, as needed
Directions:

1. Place potato in large bowl and fill with cold water.
2. Using your hands, swirl to remove excess starch, then drain in strainer.
3. Wipe bowl dry.
4. Place potatoes in center of kitchen towel and twist as tightly as possible to expel maximum moisture.
5. Transfer potatoes to bowl.
6. Sprinkle salt, cornstarch, and pepper to taste over potatoes.
7. Toss ingredients together until well blended.
8. Melt  butter in nonstick skillet over medium heat.
9. When foaming subsides, add potato mixture and spread into even layer.
10. Cover and cook 6 minutes.
11. Remove cover and, using spatula, gently press potatoes down to form round cake.
12. Cook, occasionally pressing on potatoes to shape into uniform round cake, until bottom is deep golden brown, 4 to 6 minutes longer.
13. Serve immediately. 

Notes:

Alternatively, boil whole russet potatoes until tender.  Chill the potatoes in the refrigerator overnight or at least 1-2 hours.  Peel the potatoes and grate the potatoes taking care to maintain the strands of grated potato.  Season the potato. Form a patty by placing a mound of potato in a hot skillet to with some clarified butter.  Brown the potatoes and serve.