Rosti
Quite simple, Rosti are twice cooked potato pancakes, made from pre-made potatoes. Instead of baking, cooling and then grating the potato, we deferred to our favourite dehydrated hash browns, Golden Grill Hash Brown Potatoes.
Rosti, a Swiss dish was usually eaten at breakfast, but it is delicious with even the fanciest meals.
Rosti
We find that a non-stick 10-inch skillet works best, as compared to cast-iron. The thinner the non-stick pan is the better. It comes together very easily and takes about 25 minutes to cook.Feel free to add herbs or garlic, if you wish. Even cheddar is nice sometimes.
Ingredients
- 1 – 4.2 oz. box (119 gr) Golden Grill Hash Brown Potatoes
- 1/4 cup (30 gr) red onion, finely chopped
- ½ tsp salt
- ¼ tsp. pepper
- White of 2 eggs
- 2 TBSP olive oil
- 1 TBSP butter
Instructions
- Pre heat oven to 450 and hydrate hash browns according to package.
- Chop onion and when potatoes hydrated, gently toss them with onion, salt, pepper and egg white.
- Heat olive oil and butter on the stove top until hot and spread the potatoes out evenly.
- Place in oven for 15 minutes. Check the bottom of the Rosti.
- When the bottom is crisp and golden, carefully invert the skillet over a plate and then slide the Rosti back into the skillet, so that both sides get golden brown.
- Oven times may vary, and a nice crisp, golden crust is what you want.
- Garnish with sour cream and chives if desired.
Notes
We always have Rosti as the side dish, so pair the wine with the rest of the meal.