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Peel potatoes and shred using a food processor or a box grater. Hand or machine grate potatoes
into strips similar to hash browns. If hand grating, grate the potato lengthwise for best results.
Place strips of potatoes into water to wash off excess starch. When finished washing, place
shredded potatoes into a dish towel or cloth. Wrap tightly and wring or squeeze out excess water,
making sure to remove as much as possible so cooking results are not affected by the excess
moisture.
Crack egg into mixing bowl and whisk until smooth.
Add potatoes, ground pepper and salt, mixing all ingredients together well.
On stovetop, add 2 tablespoons of oil to a 10 inch non-stick skillet to be warmed on medium
heat setting.
Add potato mixture to the 10 inch non-stick skillet, using a spatula to level the potatoes
evenly across the pan. Since the potato mixture does not firm up after cooking only one side,
the non-stick skillet will assist with the ease of turning the Roesti over when the first side if
finished cooking. Cover pan and cook over medium heat for 6 to 8 minutes or until golden brown
on bottom surface of potatoes. Remove cover and cook an additional 5 minutes.
Coat flat baking sheet with oil or cooking spray.
Remove skillet from stovetop. Using protective mitts or hotpads, place a flat baking sheet
over the skillet. Hold baking sheet against skillet and turn skillet over so Roesti drops out of
skillet onto baking sheet.
Remove bits of potato from skillet and place it back onto burner, adding remaining 1 tablespoon
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