Have you ever tried rosti? My husband likes very much hash browns and rosti is very similar. It is a Swiss potato dish and it is a cross between hash browns and potato pancake usually served as breakfast throughout Switzerland. You can serve it with sausages, bacon or other meats and also can be topped with an egg and served with a salad for brunch or light dinner.
For us was a delicious Saturday brunch.
Ingredients for Rosti:
- 3 to 4 medium starchy potatoes, like Idaho Russet
- 2 to 4 tablespoons butter
- salt to taste
How to do it:
Start by peeling the potatoes and then grate them into a bowl, using a box grater on the side with big holes.
Melt the butter in an nonstick or cast-iron skillet and add the grated potatoes about 1 inch deep and salt them as desired.
Cook the potatoes over medium heat for a few minutes, stirring two or three times with a spatula to coat the potatoes evenly with butter then pat them into a cake and let them cook for 10 minutes then cover them and cook for another 5 to 10 minutes.
When the bottom of the potato cake is golden brown, you’re half way and you need to flip it. Place a plate that barely fits inside the skillet on top of the potatoes and invert the pan, holding on to the plate. Remove the pan and set it back on the stove. Add another tablespoon of butter to the pan, allowing it to melt and then slide the rosti off the plate and back into the pan, golden side up.
Cook for about 15 minutes, pressing down once or twice with the spatula to make the pancake stick together a little more. Cover the pan to get the potatoes cooked in the middle and remove the cover at least 5 minutes before the end of cooking so that your pancake is crispy on the outside.
Your rosti is done. I’ve served it with bacon, egg and green salad leaves and was a delicious brunch.