Grate peeled potatoes and onions and mix. Press the grated potatoes dry in a sieve. Mix with flour, pepper from the mill and salt. The result must be a reasonably solid potato dough. Make flat biscuits of the size of a hamburger. Fry the rastons brown in hot butter on both sides.

Potato rosti - Rastons al petote  

potatoes onions flowing flour pepper and salt butter or margarine
The rastons al petote differ little from, for example, the rösti, except for their historical and social background. In the Borinage, a coal mining region, this dish was a weekly meal in the miners' families in alternation with just boiled potatoes or mashed potatoes. It was cheap and nutritious. The rastons were baked in margarine and not in real butter that could only be served on the table with the holidays.
Photo: Wikimedia
A Recipe Guide For The Amateur Chef Belgian Cuisine

Potato rosti -

Rastons al petote 

potatoes onions flowing flour pepper and salt butter or margarine
Grate peeled potatoes and onions and mix. Press the grated potatoes dry in a sieve. Mix with flour, pepper from the mill and salt. The result must be a reasonably solid potato dough. Make flat biscuits of the size of a hamburger. Fry the rastons brown in hot butter on both sides.
The rastons al petote differ little from, for example, the rösti, except for their historical and social background. In the Borinage, a coal mining region, this dish was a weekly meal in the miners' families in alternation with just boiled potatoes or mashed potatoes. It was cheap and nutritious. The rastons were baked in margarine and not in real butter that could only be served on the table with the holidays.
a recipe guide for the amateur chef Belgian Cuisine
Photo: Wikimedia