Awen's Simple Rösti

1. Cook about 8 potatoes in steam the previous night and fridge them overnight. I like to fridge them for 24 hours, but you might be happy with only 8. I steam the potatoes for about 12-15 minutes, as I don't really like them overcooked--it makes it difficult to grate them the following day and the final product is less visually appealing. The quantity of potatoes really depends on the hunger, number of guests you're going to feed and the size of your frying pan for the following day.

2. The next day, when they're already stiff and cold, grate them thick.

3. Melt butter or warm a lot of oil in a frying pan (say, 1/4 cup). If you're doing a simple rösti without filling, you may use a large pan, otherwise, it's better to use a small frying pan. Put the grated potato in the pan and let it fry.

4. When you see the bottom is fried/cooked/hard/glued together, flip the rösti. You may do it tortilla-style, with a plate. Or, if it's small enough, just flip it like a crêpe, with a spoon or spatula.

5. When it's fried on what is now the bottom, just flip it again and put away from the fire. It's done.

Serve it with a sauce, salad and/or sunny-side-up (fried eggs). You may fill it with almost anything you want if on Step 2 you put just half of the potatoes, then the filling, then the other half of potatoes, much like a sandwich.