Ingredients

1 pound Yukon gold potatoes, chilled and shredded
1/4 pound onions, shredded
4 teaspoons vegetable oil
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper

Directions

Combine potatoes and onions in a tea towel.
Squeeze as much liquid as possible from the mixture. In a large mixing bowl, combine this mixture with the oil
and divide into four equal parts.

In a 10-inch non-stick saute pan melt 1/2 a tablespoon of butter. Season one part of potato mixture with salt
and pepper and spread into a thin layer in the pan. Brown for 5 to 7 minutes. Invert the roesti onto pan lid
and remove pan from heat. Add additional 1/2 tablespoon of butter to the preheated pan. Slide roesti into pan
raw side down and brown for an additional 5 to 7 minutes. Remove to a rack and hold in a warm oven. Repeat
previous steps for remaining potato mixture.