Peel then grate the potatoes using a box grater. Grate the potatoes on the side with the largest shredding holes.

Grab your grated potatoes and squeeze all the excess moisture out. Place the potatoes into a mixing bowl.

Add your thinly sliced green onions and mix them thoroughly with the grated potatoes.

Preheat a 10 inch cast iron skillet on medium heat. Once the pan is hot, add your oil and make sure you liberally coat the bottom of your pan to prevent the potatoes from sticking too much. 

Place the potato scallion mixture into the pan and gently even out the potatoes to cover the entire bottom of the pan. Season liberally with salt

Cook the first side for approximately 12-15 minutes on medium low heat or until the bottom is golden brown and crispy. Check around the 10 minute market, increase the heat if it’s not crisping and browning. 

When the bottom is golden brown and crispy, stick a metal spatula under the rosti and make sure you gently scrape the bottom to avoid the rosti from sticking to the pan.

Once the rosti is free from the pan, you may flip the whole rosti over onto the other side. If this may seem like a daunting task, grab a flat 10” dinner plate and gently transfer the rosti crispy side down onto the plate. Using another 10” plate, cover the rosti and flip it so the uncooked side is facing down on the other plate. Once you are done with the flip you may gently slide the rosti uncooked side down back into the cast iron pan. At this point season liberally with salt on the crispy side. 

Cook the rosti on the 2nd side for approximately 10-12 minutes, or until the bottom is also golden brown and crispy. You can check it periodically by gently lifting the bottom of the rosti to check crispiness.

Ready your cutting board and immediately transfer the rosti onto the board. Portion the rosti into slices and serve hot.