Save The Day Rösti Recipes

Steps:

• 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.
• 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.
• Slide onto a plate and sprinkle generously with salt. Serve immediately.

Steps:

• Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.
• The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.
• For the first Rosti:
• Preheat the oven to 200 degrees F.
• Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.
• For the second Rosti:
• Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.

Steps:

• Wash potatoes and leave skin on. In a large food processor, fitted with the shredding disk, shred the potatoes. Over a sink or bowl squeeze the water out of the shredded potatoes, making sure to get as much liquid out as possible.
• Transfer to a large bowl, add chives, salt, pepper, eggs and flour. Mix well. In a small nonstick skillet heat 1 tablespoon of butter and oil over moderate heat until foam subsides. Add potato mixture to the skillet. Flatten to make an even layer. Cook the potato cake over moderate heat, turning once and adding another tablespoon of butter. Cook until golden and crisp, about 7 minutes per side. Drain on a paper towel.

Steps:

• Parboil potatoes in a large pot of boiling salted water just until a paring knife slides into the center with some resistance, 15-20 minutes. Drain; transfer to a rimmed baking sheet and chill uncovered until cold, at least 30 minutes.
• Place racks in highest and lowest positions in oven; preheat to 425°F. Line two 8" cake pans with parchment; brush with 2 Tbsp. oil. Toss onions, vinegar, and 1 Tbsp. kosher salt in a large bowl. Let sit until onions are softened, 5-10 minutes (massage gently to speed up process).
• Meanwhile, grate parboiled potatoes on a box grater or in a food processor, or cut using a julienne slicer. Place prepared pans on lower rack and heat 5 minutes.
• Add potatoes to onion mixture and toss to combine; season with kosher salt and pepper. Divide potato mixture between hot pans and press down as firmly as possible to compact (a thin flexible spatula works well). Place on lower rack and bake until potatoes are very brown around the edges, 45-60 minutes. Remove rösti from oven; let cool slightly.
• Heat broiler. Broil rösti on upper rack until tops are golden brown all over. Cut around sides with a small knife or offset spatula to loosen and invert rösti onto a wire rack set inside a rimmed baking sheet. Carefully remove parchment paper (if potatoes stick, let cool slightly). Brush top of rösti with more oil, sprinkle with sea salt, and broil until second side is deep golden brown.
• Do ahead
• Potatoes can be parboiled 1 day ahead; once cold, cover. rösti can be made 3 hours ahead; store uncovered at room temperature (or keep warm in a 250°F oven up to 1 hour). Reheat in a 300°F oven for 10 minutes before serving.