Do you mean Potato Rosti?
There are two methods, one with cooked potatoes, one with uncooked. I prefer the latter. I also prefer shredding the potatoes. The implement I use is different but the disks are similar. Take a look.
Heat some oil and butter in a non-stick frying pan (All-Clad works the best for me) and add the grated/shredded potatoes; flatten them out evenly, add 4 pieces of cold butter all around on the side of the pan, s&p. Cover.
Every minute or so, remove the cover and dry the inside. You don't want any water dripping over the potatoes. Do that until the potatoes are brown underneath. Shake the pan once in a while just to make sure nothing is adhering to it.
Flip it over to brown the other side. Do not cover. Cook until brown and crispy. Flip again and transfer to a serving plate.
Top with some fresh herbs. To serve, cut into wedges.
You can make smaller versions, about 6 inches in diameter if you prefer.
[ August 26, 2001: Message edited by: Kimmie ]