Potato Rosti

Another easy dinner!

Adapted from Veggie Planet

1 egg
1/4 cup white flour
2 medium russet potatoes (about one pound), peeled and grated (in the food processor)
1/3 cup grated Swiss Gruyere Cheese (in the food processor)
1/3 cup chopped onion (in the food processor)
1/4 teaspoon caraway seeds
1/2 teaspoon salt
Pepper
1 1/2 T unsalted butter

In a large bowl, combine the egg and the flour.  Add the potatoes, cheese, onion, and caraway seeds.  Season with salt and pepper.

In a 9-11 inch non stick skillet, heat over medium high heat.  Add half of the butter.  Let it melt.  Then add the potato mixture, and pat it down into the pan.  Reduce the heat to medium-low and let it cook for 10 minutes.   Invert the rosti onto a plate.  Add butter to pan, and let melt, and then slide rosti, cooked side up, into the pan.  (I have a Frittata pan, so the pans lock together making flipping easy.)

Cook for another 10 minutes over medium to low heat.

Slide rosti onto cutting board, and slice into six slices.