Fines Herbes Potato Rosti

2 large russet potatoes, peeled and roughly chopped
1/2 cup fresh chives
1/2 cup fresh parsley
1/4 cup fresh tarragon
2 Tbs olive oil, divided

1) Toss all ingredients into the food processor. Pulse just a few times, until all ingredients are chopped and potatoes resemble a grated texture.
2) Heat 1 Tbs oil in a 9-inch skillet over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rosti is golden brown. Loosen bottom and sides of rosti, then slide onto plate. Add remaining 1 Tbs oil to pan, flip rosti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rosti is golden brown. Loosen rosti, then slide onto serving plate.

Review: For some reason, I thought this would be fancier than it was. It's really just one giant, herbed hashbrown. Regardless, I found it very tasty and ate the whole thing. That's not very healthy and I didn't have leftovers for lunch tomorrow. Oops.

Adapted from:
http://www.vegetariantimes.com/recipe/fines-herbes-potato-rosti/