Monday, April 14, 2008

Potato Roesti

I've always wanted to learn to cook roesti from scratch, which is very similar to hash browns, only better.

Then I saw Alton Brown prepare it with ease and I have been cooking them from scratch ever since.

There's nothing that I change in this recipe. It's great with steaks, eggs, in sandwiches etc. Yum!


1 pound Yukon gold potatoes, chilled and shredded
1/4 pound onions, shredded
4 teaspoons vegetable oil
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper

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.

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