Swiss-style Gluten Free Rosti Recipe
3 or so grated baking potatoes, med-lg (you can experiment with other root vegetables- I tried parsnip mixed half and half with potatoes and was unhappy with the resulting texture and flavor, but if you like parsnips you might like it)
black pepper
1/2 to 1 tbsp. olive oil
1/2 or 1 tbsp. butter
fresh parsley or grated hard, flavorful cheese
Grate your potatoes and pat dry in a towel. Season to taste.

Heat your equal amounts of butter and olive oil in a cast iron or nonstick pan on medium heat and combine thoroughly, making sure butter is evenly melted.

Add your grated, seasoned potatoes to the pan and let cook, either shaking or gently lifting the potatoes to prevent them from sticking to the pan. Try to leave the rosti as whole as possible so that it can be one whole pancake-type thing. Lower the heat after about five minutes and cook for another five minutes. Then take a large plate, cover the top of the rosti and flip the pan over. Uncooked side should be down, touching the surface of the plate. If you want, and if you used a lesser amount of oil and butter, you can add a little more olive oil and butter to the pan and combine it, raising the temperature again. Then gently slice the rosti off the plate so the uncooked side is directly on the surface of the pan. Cook for another ten minutes, lowering temperature after five minutes again. When the rosti seems done, plate, sprinkle your parsley and/or cheese, and enjoy!