Swiss Chard and Potato Rösti

Ingredients

• 1.5 lbs Potatoes
• 1 bunch Swiss Chard
• 1/2 medium Onion
• 3 tablespoons Butter
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Place the 1.5 lbs Potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork but still firm. Drain the potatoes and let them cool completely, about 20 minutes. This cooling step is important to prevent the potatoes from becoming mushy when shredded.
2. 2Once the potatoes are cool, use a box grater to shred them. You should have about 4 cups of shredded potato. Wash the bunch of Swiss Chard, remove the tough stems, and finely chop the leaves. Peel and finely chop the 1/2 medium Onion.
3. 3Place a 12-inch skillet over medium heat (350°F / 175°C). Add 2 tablespoons of the Butter and let it melt. Add the chopped 1/2 medium Onion and the chopped Swiss Chard to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent and the Swiss Chard has wilted.
4. 4Add the 4 cups of shredded Potatoes to the skillet with the cooked onion and Swiss Chard. Stir everything together until well combined. Season the mixture with 1 teaspoon of Salt and 1/2 teaspoon of Black Pepper.
5. 5Using a spatula, press the potato and Swiss Chard mixture firmly into a compact pancake shape within the skillet. Ensure the edges are neat and the surface is even.
6. 6Cook the pancake for 15-20 minutes on the first side, until the bottom is golden brown and crispy. Carefully flip the pancake over. Add the remaining 1 tablespoon of Butter to the skillet as needed to prevent sticking. Cook for another 15-20 minutes on the second side, until it is also golden brown and crispy.

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