Ingredients
1 pound white potatoes
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup finely chopped yellow onion
4 ounces Corned Beef, small dice (about 1 cup)
Preparation
Peel potatoes and grate on the large holes of a box grater. Place a fine mesh strainer over a medium bowl and transfer grated potatoes to the strainer. Add salt and pepper and toss to combine; set aside.
Heat 1 tablespoon of the oil in a medium nonstick pan over medium heat. Once shimmering, add onion and cook until soft, about 4 minutes.
Sprinkle 1/2 of the potatoes over the onions and stir to combine. Press with a spatula into an even layer. Sprinkle all of the corned beef evenly over the potatoes, then top with remaining potatoes and press again with the spatula to form a large potato cake. Cook undisturbed until the underside is golden, about 10 to 12 minutes.
To flip the rösti, place a large plate over the potatoes and invert onto the plate. Return the pan to medium heat and add remaining 1 tablespoon of oil. Slide the rösti back into the pan, reshape if necessary with the spatula, and cook the second side until golden, about 10 to 12 minutes. Slide onto a cutting board, slice, and serve.
