Rösti with Smoked Salmon Recipe

Ingredients:

• 3 large Russet potatoes, about 2 pounds (to yield 6 cups shredded)
• 4 tablespoons ghee (clarified butter), divided use
• 1 teaspoon kosher salt
• TOPPINGS:
• 6 ounces European-style smoked salmon
• 1/2 cup crème frâiche
• 1/4 cup fresh dill, chopped

Directions:

1. Clean, peel, and shred potatoes on box grater or with food processor. Place shredded potatoes in center of clean dish towel. Sprinkle with 1/2 teaspoon kosher salt, toss, and wring dry.
2. In a 10-inch non-stick skillet with sloped sides, melt 2 tablespoons ghee over medium heat. Carefully add potatoes by the handful and arrange in an even layer without packing them down. Sprinkle with remaining salt. Tidy edges with a spatula.
3. Cook 10 to 12 minutes, giving pan a shake every so often to ensure potatoes don't stick. Gently run a spatula around edges of pan and then lift up slightly to peek underneath. The first side is done when it is completely golden.
4. Cover pan with large cutting board or plate. Grab handle of pan in one hand and place palm of other hand squarely over plate. Flip in one quick motion. Set plate aside and return pan to stove.
5. Melt remaining 2 tablespoons ghee in pan. Gently slide rösti back into pan and cook second side for another 10 to 12 minutes or until that side is golden.
6. Once it is fully cooked, slide rösti onto cutting board and cut into wedges. Top each piece with salmon, a dollop of crème fraandicirc;che, and a sprinkle of chopped dill.
7. Cook's Tip:
8. The potatoes can also be cooked in mini rounds as individual rösti. Divide potatoes into 1/2 cup portions and fry them in melted ghee until golden on both sides.