Skin and shred the potatoes into a bowl, and then squeeze all the water out using your hands or a cheesecloth.

Salt and pepper the shredded potatoes, optionally putting in nutmeg powder and grated cheese.

In a well-buttered non-stick pan over medium-low heat, pack the potatoes down into a compact disc.

Let it cook on one side for 10-15 mins or until golden brown, before flipping and repeating on the other side.

Tip: to keep the shape of the rösti, use a plate to flip!

Serve with spiced fried eggs - I spice mine with cumin powder, chilli powder and coriander flakes.