Corned Beef–Potato Rösti

• 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)

1. 1. 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.
2. 2. 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.
3. 3. 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.
4. 4. To flip the rosti, 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 rosti 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.

white potatoes, kosher salt, freshly ground black pepper, vegetable oil, yellow onion, beef

Taken from www.epicurious.com/recipes/member/views/corned-beef-potato-rosti-50025379 (may not work)