Potato Rosti with Niagara Gold and Salsa Verde - Milk

Ingredients

• 5 packed cups (1000g) Yukon Gold potatoes, grated or julienned
• 1 packed cup (125 g) white onion, grated or julienned
• 1 1/2 tsp (9 g) kosher salt
• 1/4 tsp (0.25g) fresh cracked black pepper
• 1/2 cup (60 g) Niagara Gold Cheese from Upper Canada Cheese in Jordan Station, ON or any firm local cheese
• 1/4 cup (50 g) pizza mozzarella (I recommend Quality Cheese in Vaughan, ON)
• 2 tbsp unsalted butter (I use Stirling Creamery butter, from Stirling, ON)
• 2 tbsp canola oil (or other neutral-tasting oil)
• 1/2 bunch (100g) fresh coriander
• 1/2 bunch (100g) fresh parsley
• 1 (25g) small shallot
• 1 clove (3g) garlic
• 1/2 tsp (1g) cumin, ground
• 1/8 tsp (.25g) smoked paprika
• 1 1/2 tbsp red wine vinegar
• 1/2 cup (110g) canola oil (or other neutral tasting oil)
• Salt and black pepper to taste