Total time: Approximately 1 hour.
Adapted from Amy Pollien’s Röschti.
3-4 large potatoes, shredded
1/2 c butter (or less), divided
2 Tbsp olive oil (or less), divided
1 c shredded cheese
2 full scallions, diced
4 slices of bacon, cooked and chopped
In a large mixing bowl, gently mix shredded potatoes, cheese, scallions and bacon.
Heat 1 Tbsp of oil and 2 Tbsp butter (or more) in a large and deep cast iron or nonstick pan on medium heat. Add the entire contents of your mixing bowl and press down firmly with a spatula.
Cook uncovered on medium-low heat for 12-15 minutes. Flip “out” your Röschti onto a plate or platter. Add another Tbsp of oil and 2 more Tbsp butter (or more) to the pan. Slide your Röschti back into the pan, uncooked side down. Press firmly and cook uncovered for another 12-15 minutes.
I quartered and boiled my potatoes for about 10 minutes, then cooled them for 30 minutes before trying to shred them. It wasn’t so bad.
I strongly encourage you to read Amy’s post instead of following my directions.