Potato Rosti

Not too bad. The outside was crisp and non oily. Inside was potato'y and tender. Critical advice was followed from this recipe:

https://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/13/how-to-cook-perfect-rosti

Basically, I boiled the potatoes in their skin the night before and placed in the fridge. Only the next morning, did I shred them.

One note: actually I think one large potato is enough for a moderate 2 person breakfast (with fruits etc).