There seems to be a lot of difference in opinion in whether to use floury or waxy spuds – I like waxy as they hold their shape and you can see the strands. This is a nice twist to a traditional rosti. Get the recipe here: http://www.donalskehan.com/recipes/sw...
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How to make... Crispy Rosti Potato Cake! ─ Donal Skehan
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