Rosti Potatoes

[Staples]

1 Spanish onion, finely chopped

55g/2oz streaky bacon, finely chopped

oil

675g/1½lb large waxy potatoes, peeled

salt and freshly ground black pepper

butter

1. Cook onion and bacon in 1 tablespoon of oil in a pan over a low heat until the onion is transparent and soft but not coloured. Remove from heat.

2. Grate the potatoes. Place in a bowl and season with salt. Leave to stand for 20 minutes then squeeze dry. Season with pepper. Fork in the onion and bacon.

3. heat 1 tablespoon mixed butter and oil in a pan. Add the potato mixture. Pat it into a flat cake with straight sides.

4. Fry over a low heat until the underside is crusty and golden brown (about 15 minutes). Shake the pan from time to time to make sure the cake does not stick.

5. Place a plate larger than the pan over the pan, turn both plate and pan over and tip it out on to the plate. Slip it immediately back into the pan for 5 minutes to cook the other side. Place in a warm oven for 15 minutes if necessary. Serve cut into wedges.