Swiss Potato Rosti
"Swiss potato rosti is extremely versatile. Not only can you serve them for breakfast, brunch or lunch but they make a great light dinner or supper as well.The real secret to this dish is to make sure you squeeze out as much liquid as possible from the grated potato. This ensures the cooking process is quick and results in a crisp and golden outer.Easy to make, fun to cook and delicious to eat. Eat them plain or top with whatever you have."
Serves4 People
Preparation Time15 min
Cooking Time30 min
Ingredients
- 4 potatoes waxy, medium-sized, peeled, roughly grated
- 1 onion, brown, finely diced
- salt, ground sea
- black pepper, ground
- 2 tablespoon butter melted, optional
- 4 tablespoon olive oil
- 4 tablespoon sour cream
- 2 tablespoon chives fresh, chopped
- 1 onion, salad (red) small, thinly sliced
- 4 slice salmon, smoked
-
Pre-heat oven to 200 f (95 c). Once potatoes have been grated, squeeze out as much liquid as possible (using a clean tea towel). Place the potato in a bowl, add diced brown onion, sea salt, pepper and melted butter (if using).
-
In a non-stick pan, heat the oil over a medium-high heat. Place about a handful of grated potato mixture into the pan and flatten with the back of an egg flip. Depending on the size of your pan, place another handful or 2 into the pan. Do not over-crowd the pan. Cook for about 5 minutes or until golden brown. Carefully flip and cook for a further 5 minutes. Remove the cooked rostis and place on a tray covered with absorbent paper to drain. Place in the oven to keep warm. Repeat with remaining potato mixture.
-
To serve, place the cooked rostis on a warmed plate, top with your ingredients of choice or eat them plain.