ROSTI
Provided by Food Network
Categories side-dish
Time P1DT50m
Yield 2 rosti (8 servings)
Number Of Ingredients 8
Steps:
- Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.
- The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.
- For the first Rosti:
- Preheat the oven to 200 degrees F.
- Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.
- For the second Rosti:
- Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.
POTATO ROESTI
Steps:
- 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.
ROSTI WITH SAUSAGE AND ONION
Make and share this Rosti with Sausage and Onion recipe from Food.com.
Provided by Anoint_lamb
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Grate potatoes.
- Brown sausage in a non-stick skillet until no pink is left, (not until crunchy) Drain grease from sausage.
- Add grated potatoes to sausage in hot skillet.
- Cook and turn regularly on medium to high heat for 30 to 45 minutes.
- Salt liberally, add pepper if desired.
- Dice one or two onions.
- Add to mixture.
- Continue to turn and brown for 15 minutes, flattening into the skillet.
- Traditional Swiss rosti is served as a big flat brown cake on a round plate.
- To serve, invert a plate on top of potatoes in skillet, then turn the skillet upside down.
- Wala!
Nutrition Facts : Calories 366.1, Fat 21.9, SaturatedFat 7.4, Cholesterol 43.9, Sodium 698.4, Carbohydrate 30.1, Fiber 3.6, Sugar 2, Protein 12.3
CHEESE ROSTI
This delicious layered potato and cheese recipe comes from Basel, Switzerland. Enjoy!
Provided by Bob
Categories World Cuisine Recipes European Swiss
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool. Once cool, peel and grate potatoes.
- Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper. Repeat layers. Dot each layer with remaining butter. Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns. Turn with spatula and brown again.
Nutrition Facts : Calories 531.1 calories, Carbohydrate 68.5 g, Cholesterol 65.3 mg, Fat 22.4 g, Fiber 6 g, Protein 16 g, SaturatedFat 14.1 g, Sodium 171.1 mg, Sugar 3.3 g
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