RöSTI
Grated potatoes packed into a cake and fried in butter, this Swiss dish is a superb side dish to a medium-rare steak or even some fried eggs. You can peel the potatoes here, or save time and skip that step altogether. (Just make sure to use thin-skinned potatoes that have been scrubbed well.)
Provided by Mark Bittman
Categories quick, weekday, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Grate potatoes and squeeze out excess liquid.
- Melt 2 tablespoons butter in a skillet (preferably nonstick) over medium heat and add potatoes; shape into a disc.
- Cook until golden brown, about 10 minutes, adjusting heat as necessary.
- Slide cake onto a plate, cover with another plate and invert. Add more butter to the pan and slide cake back in.
- Continue cooking until browned all over, turning again if necessary.
- Garnish with chopped fresh parsley.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 10 milligrams, Sugar 1 gram, TransFat 0 grams
POTATO ROESTI
Steps:
- Combine potatoes and onions in a tea towel. Squeeze as much liquid as possible from the mixture. In a large mixing bowl, combine this mixture with the oil and divide into four equal parts.
- In a 10-inch non-stick saute pan melt 1/2 a tablespoon of butter. Season one part of potato mixture with salt and pepper and spread into a thin layer in the pan. Brown for 5 to 7 minutes. Invert the roesti onto pan lid and remove pan from heat. Add additional 1/2 tablespoon of butter to the preheated pan. Slide roesti into pan raw side down and brown for an additional 5 to 7 minutes. Remove to a rack and hold in a warm oven. Repeat previous steps for remaining potato mixture.
ROSTI
Provided by Food Network
Categories side-dish
Time P1DT50m
Yield 2 rosti (8 servings)
Number Of Ingredients 8
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.
BRUNCH ROSTI
This easy recipe makes a perfect plant-based brunch for two. Top golden rosti with slices of tomato, mushrooms and vegan Baconnaise sauce
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Categories Breakfast, Brunch
Time 35m
Number Of Ingredients 9
Steps:
- Wrap the grated potato in a clean tea towel and squeeze over the sink to remove as much liquid as you can. Tip into a bowl and mix with 1 tbsp olive oil, the thyme leaves and some salt and pepper. Shape into two patties. Heat 2 tbsp of the oil in a non-stick frying pan over a low-medium heat and fry the patties for 8-10 mins on each side until golden, crisp and cooked through.
- Meanwhile, heat the grill. Whisk the remaining oil with the garlic and some seasoning and brush over the mushrooms and tomato halves. Grill for 8 mins until lightly golden and tender.
- Remove the cooked rosti from the pan and keep warm. Add the spinach to the pan with a grating of nutmeg. Cook for 2-3 mins until wilted, then season.
- Put the rosti onto two plates. Top each with a little of the spinach, then the Hellmann's Vegan Baconnaise, mushroom and tomato, finishing with the remaining spinach.
Nutrition Facts : Calories 477 calories, Fat 34 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
POTATO RöSTI CAKES WITH SAGE LEAVES
These pan-fried, golden potato patties with onion and sage make a delicious side dish for two
Provided by Alex Hollywood
Categories Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Squeeze any excess water out of the grated potatoes, then tip into a bowl and mix well with the egg, flour, baking powder, onion and chopped sage leaves. Season well. Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, and spoon the mixture in to make 4 röstis, flattening them down with the back of a spoon into disc shapes. Cook for 5 mins each side until golden brown and crisp, then drain on kitchen paper. Can be made up to 8 hrs in advance and kept in the fridge (see tip).
- When ready to serve, heat the remaining 1 tbsp oil in the frying pan over a medium heat. Add the whole sage leaves and cook for 20 secs until crisp but still green. Drain on kitchen paper and top each rösti with a fried sage leaf.
Nutrition Facts : Calories 366 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
SIMPLE ROSTI
I love these topped with a runny egg. The secret is to grate the potatoes when they are cold to ensure a good rosti.
Provided by PinkCherryBlossom
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Scrub the potatoes but leave the skin on.
- Cook the potatoes in boiling water for 7 minutes and allow to cool completely. When cool grate into a bowl.
- Heat 15g of the butter and cook the onion until soft. Stir the onion mix into the potato.
- Melt half of the remaining butter in a frying pan and add the potato mixture forming it into a cake shape.
- Cook for 15 minutes or until the bottom of the cake is brown.
- Melt the remaining butter and pour over the top of the cake. turn the rosti over and cook until golden.
Nutrition Facts : Calories 313.1, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.1, Sodium 173.8, Carbohydrate 40.9, Fiber 6.3, Sugar 3.6, Protein 4.5
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