A little Lottie & Doof Rösti, I thought there would be leftovers and we could scramble it with eggs for another meal. Turns out this thing was so delicious there was not a bite left with only 3 of us eating it. After which my willing guinea pigs came up with a dozen different variation on a delicious theme. I'll get into those later, but first let's get to the delicious potato base, the toppings will fall come to mind effortlessly.
Stab Potatoes with fork, cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. Check to see if it's done, the fork will go thru easily, it might need a minute or two on each side. Peel Potatoes, then refrigerate until chilled, at least 1 hour. Grate Potatoes using the large holes on a cheese grater; set aside.
Cover skillet with a large inverted plate, invert the rösti over onto plate, then slide it back into the skillet, cooked side up; cook until golden brown on the bottom, about 10-15 minutes. Transfer to a cutting board, sprinkle with salt, and cut into wedges to serve.
The Rösti
2¼ lbs Russet Potatoes (about 3 large)
2 Tbsp Butter
2 Tbsp Vegetable Oil
1 Tbsp Kosher Salt (sounds like a lot of salt but it's necessary)
*For the first step I got to use my Wonky Gnocchi trick! I'll try not to get too excited about it.*
2¼ lbs Russet Potatoes (about 3 large)
2 Tbsp Butter
2 Tbsp Vegetable Oil
1 Tbsp Kosher Salt (sounds like a lot of salt but it's necessary)
*For the first step I got to use my Wonky Gnocchi trick! I'll try not to get too excited about it.*
Heat Butter and Oil in an 8″ nonstick skillet over medium-low heat. Pour the melted butter/oil, and salt over the grated potatoes in bowl and mix. Transfer to preheated pan, use a spatula to gently press potatoes, molding them to fit the skillet. Cook, shaking skillet occasionally, until edges are golden brown, about 15-20 minutes.
Cover skillet with a large inverted plate, invert the rösti over onto plate, then slide it back into the skillet, cooked side up; cook until golden brown on the bottom, about 10-15 minutes. Transfer to a cutting board, sprinkle with salt, and cut into wedges to serve.
My Topping
8 oz. Plain Greek Yogurt
1/2 Cup Parmesan, Grated
1/3 Cup Green Onion, Thinly Sliced
2 Cloves of Garlic, Minced
Alternative Toppings
Sausage & Peppers
Salsa & Queso Fresco
Bacon & a Fried Egg
Cheese, pick a Cheese any Cheese
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