Salty Cheese and Potato Rosti

Peel the potatoes and grate them on the large holes of a box grater into a clean bowl.

Add 1/2 teaspoon of salt to the grated potato, toss to combine, then squeeze out as much moisture as humanly possible using a clean kitchen towel or your bare hands. This step is not optional. Wet potatoes produce steam, steam produces soggy rosti, and soggy rosti is a breakfast crime.

Grate the cheddar cheese on the medium holes of the box grater directly over the dried potato.

Add the remaining salt and black pepper. Toss everything together until the cheese is evenly distributed through the potato.

Divide the mixture into 4 equal portions. Squeeze each portion firmly in your palm to compress it, then shape into a flat round disc about 1.5cm thick. Do not be gentle. Compression is the difference between a rosti that holds and one that crumbles in the pan.

Heat a large frying pan over medium heat. Add 1 1/2 tablespoons of sunflower oil and half the butter.

Once the butter has melted and is beginning to foam, carefully place two rosti discs into the pan. Do not move them.

Cook for 4-5 minutes until the underside is deeply golden and has formed a crust. You want color here, not pallor. Shift the pan occasionally for even browning.

Flip each rosti using a spatula. Press down gently to flatten slightly. Cook another 4-5 minutes until the second side is equally golden and the cheese inside has melted enough to cling to your spatula when you lift the edge.

Remove to a wire rack or paper towel-lined plate. Repeat with the remaining oil, butter, and rosti. Rest them no longer than 30 seconds before serving — a rosti waits for no one.