LEEK ROSTI

Leek Rosti image

Provided by Vicki Butts (lazyme)

Time 45m

Number Of Ingredients 6

2 large russet potatoes
salt
water, to cover potatoes
2 Tbsp butter
1 c chopped leeks, white part only
ground white pepper, to taste

Steps:

1. Place the potatoes in a saucepan, cover with water and season with salt. Over medium heat, bring the water to a boil, reduce the heat to medium-low and cook until the potatoes are tender.
2. Remove from the water and cool completely. Peel the potatoes and pass through a coarse grater.
3. In a large non-stick sauté pan, over medium heat, melt the butter. Add the leeks. Season with salt and white pepper. Sauté for 2 minutes.
4. Add the potatoes and mix thoroughly.
5. Using the back of a wooden spoon or spatula, press the potato mixture firmly into the pan. Reduce the heat to low and cook until the potatoes are crispy and golden brown.
6. Using a spatula, flip the potato cake over and continue cooking the other side. Add more butter if needed.
7. Remove from the pan and slice into individual servings.