Potato Rösti (Or Beet Or Carrot Or Winter Squash) - cooking recipe

Ingredients

2 2 lbs carrots or 2 lbs winter squash
salt & freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil or 2 tablespoons butter, plus more as needed

Preparation

Scrub potatoes well and peel them if you prefer, though it's not necessary.
Grate the potatoes using a food processor or by hand; place grated potatoes in cold water to prevent them from turning brown.
When you're ready to cook the potatoes, drain well in a colander or strainer, place in clean tea towel and squeeze out the water.
Heat a large cast iron or nonstick skillet over medium heat (I like how cast iron browns food).
Toss potatoes in a large bowl with a generous amount of salt and pepper.
Heat large cast iron or nonstick skillet over medium heat (I like how cast iron browns food), add 2 tbsp of oil or butter to skillet and heat (until the butter begins to turn brown, if using).
Put potato mixture into skillet, shape into a circle and press down with a spatula.
Turn heat up to medium high and cook, shaking pan occasionally, until the bottom of the potato cake is crisp (about 6 to 8 minutes).
Slide potato cake onto a plate, top with another plate, invert plates.
Add a bit more oil or butter to the skillet and slide the cake back inches.
Cook until the second side is browned. You may have to adjust the heat. (about 5 to 10 minutes).
Cut into wedges and serve.