Trim and slice green onions, separating 1 tablespoon of greens for garnish

Heat a non stick pan on med-high heat

Add 1tablespoon olive oil, butter or ghee

When pan is hot add all the onions except reserved garnish

Cook for five minutes, stirring frequently

Place onions into large bowl, don't clean pan

Peel, then coaresly grate potatoes using a food processor or box grater

Squeeze potatoes between paper towels to remove excess moisture (you may have to do this 2-3 times)

Add potatoes to bowl with onions, stir, add sea salt and pepper, stir again

Reheat pan on medium heat, adding more olive oil, butter or to coat entire bottom of pan. When pan and oil are very hot (but not smoking) add potato mixture, use spatula to form into a nice disc, pressing on the top to flatten

Cook for ten minutes, covered with lid or foil, and rotating every few minutes to avoid hot spots

Remove lid/foil and cook for 4-5 more minutes or until rosti is nice and golden on bottom

Carefully work a spatula under the edges to loosen rosti, then place a plate over pan and using oven mitts carefully turn pan over so rosti ends up on the plate. If needed add a little more olive oil, butter or ghee to pan and slide rosti cooked side up back into pan

Cook, covered for five more minutes, then uncover and cook for five more minutes or until second side is golden brown. Add more sea salt and pepper if desired. Garnish with remaining inions and serve!