Active Time: 35 Minutes
Total Time: 35 Minutes
Peel the potatoes and shred them with the large die of a cheese grater.
Do not soak the potatoes after shredding, this will remove the starch and prevent the natural binding needed to make a good rosti.
In a bowl mix together the potatoes, corned beef, scallions, and salt. Separate the rosti mixture into four 240g portions.
Place a nonstick pan over medium high heat and add 1 oz of the oil.
Place a portion of the rosti mixture in the pan and press it into a pancake.
Reduce the heat to medium and allow it to cook for 3-4 minutes or until perfectly golden.
Flip the rosti and cook it for 4 more minutes or until golden on both sides.
Repeat this with the rest of the mixture. Serve immediately.