1– Place potato, egg, butter, caraway and half of slaw kit (reserve dressing and cranberries) in a large bowl. Season with salt and pepper. Toss to combine.
2– Heat a greased 4.5cm-deep, 19cm (base), 26cm (top), non-stick frying pan over medium heat. Add potato mixture to pan. Press down firmly to compact. Cook for 15 minutes or until base is golden brown and crisp. Carefully turn rosti onto a large board. Carefully slide rosti back into pan. Cover. Cook for a further 10 minutes or until cooked through and base is golden brown and crisp. Transfer to a serving board.
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