Potato rosti with smoked salmon

Ingredients

• 2 large Sebago potatoes
• salt and pepper, to taste
• 2 tbsp (30ml) ghee
• chives, finely sliced
• smoked salmon, to serve
• mascarpone, to serve

Directions

1. Begin by peeling the potatoes. Grate them using the largest side of a box grater. Squeeze the grated potatoes as hard as you can to remove any excess moisture, then transfer them to a bowl.
2. Season the grated potatoes with salt and pepper, mixing well to ensure even distribution. Heat the ghee in a small frying pan. Press the seasoned potatoes into the pan, forming a compact layer. Fry over medium-high heat for 4-5 minutes, or until the underside is golden brown.
3. Carefully flip the rösti in the pan. After flipping, transfer the pan to an oven preheated to 350°F (180°C) and bake for 10 minutes.
4. Remove from the oven and garnish with smoked salmon and chopped chives. Add dollops of mascarpone on top. Poached eggs also go great with it.