Rösti (simple and delicious browned potato pancake)

Similar to a latke, but without the onion. I'm constantly amazed at all the different ways of making potatoes delicious. This is surprisingly light and the mouthfeel has a sense of luxury similar to pasta - all these little pieces reassembled to make a mouthful. Excellent with eggs, the unctuous yolk dribbling over the browned potato.

1kg/ 2 lbs. potatoes, peeled or skin on, grated (can split with Jerusalem Artichoke, up to 1lb)

1/2 tsp salt

1/2 tsp black pepper

2 Tbsps. mild veg oil

1+1 Tbsp. (½ oz/14gr+½ oz/14gr) butter

1. Squeeze out excess liquid from the potatoes by taking handfuls of the grated stuff and squeezing out as much liquid as possible. The more dry the raw potato is, the easier it is to have a crisp pancake.
2. Toss thoroughly in a large bowl with salt, pepper and oil.
3. Melt 1 Tbsp. of the butter in a large fry pan, allow it to froth and wait for the frothing to quiet down like when you make browned butter. 
4. Add the potato just as the milk solids in the butter starts to colour. Don't pack the potato down and make sure to distribute it evenly. You should have about 1" of raw potato. Take the time to tidy the edges a bit.
5. Turn down the temperature to low and start checking after 7 minutes to make sure you don't burn the potato. 
6. Meanwhile, lightly butter a plate. 
7. When the bottom of the rösti is brown, make sure it's loose from the pan, perhaps by running a spatula underneath it or shaking the pan. Upturn the plate on top of the rösti, hold firmly down with your hand, grab the handle of the pan and flip the rösti onto the plate. Remove the pan. The rösti should just drop onto the plate
8. Melt the second Tbsp of butter in the pan and do the frothing thing again.
9. Slide the rösti into the pan and cook for another 7 to 10 minutes, or until golden and crispy. 
10. Remove from the pan, cut up and serve immediately.

Other Possible toppings

• 2 scallions, white and light green parts thinly sliced
• Fried, poached, or soft boiled eggs
• Crème fraîche, sour cream, or Greek yogurt
• Applesauce
• Smoked salmon
• Sliced avocado
• Thinly sliced ham or prosciutto 
• Grated gruyere or other firm cheese
• Goat cheese, feta, or other soft cheese
• Minced fresh chives, dill, basil, parsley, or mint
• Cooked and crumbled bacon
• Sauerkraut, pickled vegetables, cornichons, or kimchi 
• Bratwursts or breakfast sausages
• Hot sauce, Sriracha, or chili crisp