Potato Rosti

1kg potatoes
3/4 tsp salt
1 tsp ground black pepper
1 tbsp ghee, plus extra for frying

Peel and grate the potatoes using a grater.
Grab handfuls of potato and squeeze out excess liquid using your hands. This makes the potato crispier.
Add melted ghee, salt and pepper and mix till combined.
Add 1 1/2 tbsp ghee for each batch into a nonstick pan on medium heat Place potato in rounds in a frying pan, around 8cm.
Cook for 5 minutes until golden and crispy, flip, and cook another 5 minutes until done.
Enjoy with a dollop of cream cheese and chives.

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