Remove any stalks from the spring greens or cabbage and finely shred the leaves into 1/4 inch slices. Drop the spring greens or cabbage into boiling water for 2 minutes only, then drain and dry well.

Peel the potatoes, then grate them into a bowl. Season with salt and freshly milled black pepper, then add the grated cheese and greens or cabbage and, using 2 forks, lightly toss together.

Shape the mixture into rounds 3 inches wide and 1/2 inch thick. Dust lightly with flour.

Pre-heat the oven to 425F, placing the baking tray on the top shelf of the oven. Melt the butter and add the oil, then brush the rösti on both sides with the mixture. Place the rösti on the baking tray and return it to the top shelf of the oven for 15 minutes, then turn the rösti over and cook them for a further 10 minutes.

Guten Appetit!