Method:

• Peel and grate your potatoes, add in your salt, pepper, and nutmeg. Allow the mixture to sit for 5 minutes for the potatoes to release their liquid
• Squeeze out as much liquid as you can - but KEEP this liquid aside in a separate bowl
• Add half of your oil and butter to your pan and bring to a medium heat
• Once heated, add your grated potatoes and gently press them together with a spatula. You should hear an instant sizzle as it hits the pan
• Turn the heat down to medium-low, and once the edges start to brown, drizzle 2tbsp of your reserved potato liquid on top of your rosti. This starch will help the potato to "glue" together, and by adding it at this stage, we will have allowed the base to crisp up more readily without having to add additional butter or oil. Allow to cook for 6 minutes
• FLIP, place a chopping board on top of your pan and carefully flip over to release the rosti
• Add the remaining butter and oil to your pan and bring back to a medium heat
• Slide your rosti back in to allow the underside to crisp up. Wait for the sizzle- then drop the heat to medium-low and continue for another 6 minutes. Don't add any of the potato water
• Flip back out and serve up however you desire