Wednesday, February 13, 2013 a Rösti with Green Onion & Parmesan Yogurt

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.

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.*

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.

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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