Potato Rösti

Using grater blade on the Prep Master Mini, grate potatoes and shallot.Place shredded potato-shallot mixture into centre of a kitchen towel, gather corners of towel, and squeeze potato-shallot mixture in towel, extracting as much liquid as possible.

In medium bowl, toss drained potato-shallot mixture with1 tbsp of oil, salt and pepper.

Preheat large nonstick frypan, or griddle, over medium-high heat. Brush remaining1 tbsp oil over pan. Form potato-shallot mixture into four 10cm-diameter patties on fry pan or griddle and cook for 6 minutes, or until golden brown and crisp on bottom. Flip rösti over. Melt butter between rösti, allowing butter to melt into each rösti and pressing rösti to flatten them. Cook for 6 minutes, or until rösti are golden brown and crisp on bottom. 

Slice and serve immediately.