These crispy potato pancakes, Swiss rosti, are great for breakfast or as a side dish for any meal and I have a very quick trick for you to make them under 10 minutes.

2 potatoes (½ kg), grated
1 tablespoon butter
2 tablespoons sunflower oil, olive oil works great as well
Hot water, around 4 cups
Salt

• Arrange a sieve over a bowl and place the grated potatoes in it.
• Rub the potatoes with a good pinch of salt and squeeze any excess water.
• Then slowly pour the hot water all over the potatoes. Squeeze excess water. This will help to cook potatoes easier and faster.
• Melt the butter in a medium frying pan on medium heat and add the oil.
• Add in the potatoes and salt, then mix until all potatoes are covered with oil.
• At that point, flatten the top with a spatula. Cook both sides until crispy and brown.

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