Peel and grate the potatoes using the largest hole on the box grater and add to a bowl, season well with salt and pepper and mix
Heat a skillet over a high heat and add a small splash of canola/neutral oil and a pad of butter. Allow them to heat and bubble.
Then, taking handfuls of the grated potato and squeezing them well, add the potato to the skillet. Pop a lid on and reduce the heat to a low/medium. Allow to cook for about 5-10 minutes (carefully lift periodically to see if it’s browned. Also notice if the edges are browning and turning crispy.)
To flip: remove the lid and put a large plate over the pan in place of the lid. Grab the pan with a pot holder) underhanded so that you can lever the pan and flip the rosti onto the plate. Add a another pad of butter to the pan, and season the pan with some salt and pepper before sliding the rosti back in to cook that other side.
In a steamer basket in a small pot add a few handfuls of baby chard and about an inch of water. Allow the chard to wilt.
When the rosti is brown on both sides (about another 10 minutes) transfer to a plate and top with the wilted chard. In the pan the rosti cooked in add a handful of cherry tomatoes, cut in half lengthwise with a small pad of butter. Allow them to cook and soften and then pour them on top of the rosti and dig in.