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The Secrets of the Swiss Potato Rosti Revealed
Easy to make, fun to cook and delicious to eat. Eat them plain or top with whatever you have.
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 30minutes |
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Ingredients
Swiss Potato Rosti
- 4 potatoeswaxy, medium-sized, peeled, roughly grated
- 1 onion, brownfinely diced
- salt, ground sea
- black pepper, ground
- 2tbsp buttermelted, optional
- 4tbsp olive oil
Sour Cream, Chives and Salad Onion
- 4tbsp sour cream
- 2tbsp chivesfresh, chopped
- 1 onion, salad (red)small, thinly sliced
Smoked Salmon
- 4slices salmon, smoked
- 4wedges lemons
Instructions
- 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.
https://compassandfork.com/recipe/secrets-swiss-potato-rosti-revealed/
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https://compassandfork.com/recipe/secrets-swiss-potato-rosti-revealed/ |