Rösti style potatoes with chives and jalapeño

Who wants a giant latke? I am currently drooling over all the delicious latke photos on my feed and I think I’ll be making my rösti style potatoes for lunch. These are my favorite, they have a crispy exterior and soft, almost creamy interior. I love the addition of hot sauce and diced avocado for a balance of flavors and textures.
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Ingredients
3 gold potatoes, parboiled & skin peeled, (slightly tender but overall quite firm) (1 1/2 lbs)
2 green onions, chopped
1-2 jalapeño pepper, finely chopped
Salt, to taste
Lemon pepper seasoning, to taste
1/8 cup, finely chopped chives
1/4 cup chopped parsley
2 tsp onion powder
2-3 tbsp olive oil
To serve
Dairy-free sour cream
Avocado slices
Hot sauce
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1. Cool the boiled potatoes
2. Coarsely grate them & stir in the chives, parsley, jalapeño, scallions, salt, onion powder, & lemon pepper
2. Heat oil in a cast iron pan until sizzling. 3. Gather some potato mixture, shape into a ball and place the mixture on skillet & shape it into a flat cake, pressing down, taking the shape of the skillet. You can make one large rosti or split the mixture into smaller ones.
Cover with a lid & cook on medium for about 15-20 minutes, changing the position of the pan often to avoid dark spots until golden & crisp.
5. Next, place a plate on top of the pan & invert it, holding on to the plate, so the rostï sits cooked-side up, on the plate.
6. Add another tsp of oil to pan & gently slide rostï back into the pan the other way up. Cook for another 12 minutes on medium-low, until golden and crispy.
7. Serve with dairy free sour cream, avocado & hot sauce
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