Lonnie's Rösti Potatoes

I made these yummy potatoes today as we are having our home teachers over for dinner tonight. I'm trying my hand at German cooking. I also made the mushroom dish, but with turkey added, that is pictured with the Rösti Potatoes in the blog about dining at the Sunflower. I'm serving this with my famous green beans. We're having chocolate for dessert. There is no finer chocolate than Ritter Sport Marzipan chocolate. I just had to go get a bite to remind me of how good it is!

Delicious Rösti Potatoes
(Lonnie’s Version-Great served with eggs for breakfast or with dinner)

Serves 8 to 10 servings

Ingredients
• 6 large russet potatoes
• 2 tablespoons (1/4 stick) unsalted butter
• 1/2 cup very finely chopped green onions
• 2 teaspoons coarse salt
• 1/2 teaspoon freshly ground black pepper
• Sunflower oil with butter dropped in, for frying the potatoes (don’t substitute another oil, as the sunflower oil makes the difference in these potatoes)

Preparation
• Cook potatoes in large of pot of generously salted boiling water until partially cooked about 15 minutes. Drain potatoes, rinse in cold water, and drain again. Peel, cover, and chill until very cold, at least 4 hours and up to 1 day.
• Coarsely grate potatoes into large bowl. Melt butter in heavy skillet over medium-low heat. Sauté onions until soft, about 6 minutes. Toss onions, 2 teaspoons coarse salt, and 1/2 teaspoon pepper with potatoes . Don’t pack down.
• In medium hot heavy frying pan, pour in sunflower oil and drop in 2 T. butter. Pick up some of potatoes and pat them into a small flat round, like a pancake. Drop into hot oil and then press with metal spatula to compact. Cook each side to a nice golden brown (like hash browns). You will need to re-oil the pan before cooking each batch.
• Drain on paper towels.
• Can reheat in the oven.
ENJOY!