Tessiner Rosti

• 800 g waxy potatoes (such as Charlotte or Yukon or need to be cooked and peeled 1 day in advance)
• 2 tablespoons butter (or oil from sun-dried tomatoes)
• 1 big onion, finely chopped
• 2 garlic cloves, sliced
• 1 tablespoon finely chopped fresh rosemary needles
• 12 teaspoon salt
• pepper, freshly ground
• 150 g pancetta, sliced
• 8 sun-dried tomatoes packed in oil

1. Please note that the potatoes must be completely cool to make Rosti, so plan ahead and cook the potatoes 1-3 days in advance.
2. Wash the potatoes.
3. Boil them covered in water or cook them in a pressure cooker until done.
4. I prefer to boil them because it's easier to check when they are done.
5. Cool them slightly until you can handle them.
6. Peel while still warm.
7. Keep the peeled potatoes covered in the fridge for 1-3 days.
8. Grate the potatoes on a coarse grater.
9. Heat the butter in a non-stick, 28-cm skillet.
10. Add the chopped onion, the sliced garlic cloves and the finely chopped rosemary.
11. Fry on low heat for 2-3 minutes, stirring from time to time.
12. Add grated potatoes, stir.
13. Slightly fry the potatoes on low heat for a few minutes, stirring from time to time.
14. The potatoes should get a golden colour.
15. Season with salt and pepper.
16. Add the pancetta and the drained sun-dried tomatoes.
17. Mix with the other ingredients, then form to a cake.
18. Fry for another 15 minutes WITHOUT STIRRING.
19. The Rosti should get a gold-brown crust.
20. Turn the Rosti with the help of a big, flat plate (or the under side of a round tin) and fry for another ten minutes.

potatoes, butter, onion, garlic, rosemary needles, salt, pepper, pancetta, tomatoes

Taken from www.food.com/recipe/tessiner-r-sti-170302 (may not work)