Rösti is a Swiss variation on hash browns and is great as part of a cooked breakfast or accompaniment to any meal. You can add all sorts of savoury ingredients to your Rösti, but I decided to keep it simple (and vegetarian). This is sufficient to make 3 or 4 fritters.

4 medium sized waxy potatoes
1 small onion (optional)
2 teaspoons olive oil
Salt and pepper

Peel the potatoes and microwave for 2 minutes or parboil for 5 minutes (just enough to soften them slightly without cooking them).
Chill the potatoes for a couple of hours or, if if in a hurry, stick them in the freezer for 15 mins.
Grate the potatoes. I find a rotary grater works very well and produces the strand-like texture typical of Rösti.
Squeeze the grated potato with a cloth or paper kitchen towel to remove as much moisture as possible. This step is important to get crispy results.
Mix in the finely chopped onion, if desired, (Rösti purists can happily omit this) and season with salt and pepper to taste.
Spread the Rösti mix over the Actifry tray and drizzle 1 teaspoon olive oil over it.
Actifry for 10 minutes.

Remove the partially cooked Rösti mix and shape into 3 or 4 roughly burger-shaped fritters.

Carefully remove the Actifry paddle (use a heat resistant glove) and drizzle the 2nd tsp olive oil over the tray. Allow to heat for 2 mins and then add the Rösti fritters. Actifry for 3 mins. Stop the Actifry, use a small spatula to flip the fritters over and Actifry for a further 3 minutes.

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