Save the Day Rösti
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2large russet potatoes, peeled and grated (about 3 cups)
- 1onion, peeled and grated
- ½teaspoon black pepper
- 1tablespoon chopped thyme
- 2cups finely chopped overcooked meat or fish
- 2tablespoons unsalted butter
- 2tablespoons extra-virgin olive oil
- Salt, to taste
Nutritional analysis per serving (6 servings)
199 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 12 grams protein; 398 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Combine potato and onion in a colander set over a bowl. Squeeze out excess liquid. Transfer to another bowl and toss with pepper, thyme and meat or fish.
- Step 2
Melt 1 tablespoon each of the butter and oil in a 12-inch nonstick skillet until foam subsides. Add potato mixture, forming one big pancake, and flatten with the back of a spatula. Cook, without moving, over medium-low heat until underside is deep golden brown, 10 to 12 minutes. Carefully slide pancake onto a plate, cooked side down. Put another plate over it and invert pancake onto second plate. Melt remaining butter and oil in pan. Add pancake, uncooked side down. Cook until golden brown, 10 to 12 minutes.
- Step 3
Slide onto a plate and sprinkle generously with salt. Serve immediately.
Private Notes
Comments
I find that such recipes (latke-like) do best when you get as much moisture out as possible. I do so by putting it by the handful in the center of a tea towel (or similar cloth without a nap), and twisting it tightly over the sink. You can squeeze out a LOT of water this way.
A potato ricer also works wonderfully to get the moisture out :)
Real swiss rösti is made with leftover boiled potatoes, (from the previous day’s raclette, for example) and cooked in butter and/or bacon fat. This makes for a very tender and creamy experience.
This recipe was a disappointment. I didn't add onions but added gruyere cheese. The potatoes didn't brown in 12 minutes over medium low and the potatoes were barely brown in spots and I couldn't flip them as described. So, I cut the potatoes in eight pie shaped triangles and flipped them over in the skillet. The rosti was delicious for sure, but it took way longer to get them to brown. More like pan fries. Next time make patties and up the heat some.
Use Yukon Gold potatoes. Pre-boil them for 25 minutes (partially cooked). Let them cool then peel. Now ready to grate.
Am I missing something- what’s supposed to happen with the “2 cups overcooked meat or fish”?
The recipe says toss with thyme, pepper, and meat/fish. I tend to make this same recipe without the meat or fish, and find it to be slightly better...
Advertisement