8 to 12 yellow-flesh potatoes, peeled

3 green onions, finely chopped

1/4 cup (60 ml) butter

1/4 cup (60 ml) olive oil

Salt and pepper

Grate the potatoes onto a clean tea towel (you will need 1 litre/4 cups grated potatoes). Wring out the liquid by wrapping the potatoes in the towel and twisting it over the sink.

In a bowl, combine the potatoes and green onions. Season with salt and pepper.

Heat the butter and oil in two large non-stick skillets over medium heat. Divide the potato mixture into 3 pancakes per skillet, pressing each pancake lightly together. To shape perfectly round rösti, press the mixture into an 8-cm (3/4-inch) cookie cutter. Fry the rösti for 8 minutes over medium heat. Carefully flip the rösti. Continue frying until tender and golden, about 8 minutes. Add butter as needed. Keep warm.

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