Potato Rosti Brunch Recipes

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CRISPY POTATO ROSTI



Crispy Potato Rosti image

Recipe video above. If you want crispy and deep golden instead instead of burnt, don't skimp on the fat. If you want ultimate flavour, use clarified butter or ghee instead of butter or oil - buy it, or make your own (it's super easy).And if you want ultra ultra crispy, make small thin ones instead - they are literally potato crisp crispy!This recipe would probably serve 6 normal people, but in my family it serves 4. Makes 1 giant rosti about 2cm / 4/5" thick, or 10 - 12 small rostis.

Provided by Nagi

Categories     Sides

Number Of Ingredients 5

1kg/ 2 lb potatoes (skin on weight) ( - Aus: Sebago (dirt brushed), US: Yukon Gold, Russet, UK: Maris Piper, King Edwards (Note 1))
3/4 tsp salt (, kosher/cooking salt (or 1/2 tsp table salt))
1/2 tsp finely ground black pepper
15g/ 1 tbsp clarified butter / ghee or normal butter (, melted (Note 2))
60g/ 4 tbsp clarified butter / ghee (, separated (sub half butter, half vegetable oil) (Note 2))

Steps:

  • Peel then grate the potatoes using a box grater, trying to get nice long strands if you can.
  • Grab handfuls of potato and squeeze out excess liquid, then place in bowl. This helps make the potato crispier (otherwise all that water has to steam out in the pan).
  • Add butter, salt and pepper then toss. Don't worry if your potatoes go brown/reddy - it's still safe to eat, and turns white again when cooked.
  • Melt half the clarified butter in a 26cm / 10.5" (or thereabouts) non-stick pan or skillet over medium low heat. Shallow non-stick pan with sloped sides is best for easy rosti removal.
  • Place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down to even surface.
  • Cook first side: Cook 12 minutes until underside is very golden and crispy, lifting edge with rubber spatula to check. If by 8 minutes it is not going golden, increase heat.
  • TIP: Insurance policy - If you didn't use a non stick pan, slide the rubber spatular underneath all the way to the middle and run it around, to be 100% sure nothing is stuck before attempting flip.
  • Flip: Cover pan with a round wooden board with a handle (or anything similar with a handle, Note 3). Holding the handle of the board, flip quickly - and with confidence!
  • Cook second side: Melt remaining clarified butter in the pan, then slide the rosti back in and cook for 12 minutes until golden crispy, and there is no resistance when a knife is inserted into the middle.
  • Slide onto cutting board, cut into 4 or 6 wedges and serve immediately!
  • Use 25g / 1 1/2 tbsp clarified butter for each batch, medium heat in a non stick pan. Place potato in rounds in a skillet, around 8cm / 3" wide, 1.5 - 2cm / 2/3" thick (without patting down). Cook 5 minutes until deep golden and crispy, flip, and cook another 5 minutes until done.
  • Transfer to rack set over tray in a 120°C/250°F oven until ready to serve.

Nutrition Facts : Calories 339 kcal, Carbohydrate 40 g, Protein 5 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 48 mg, Sodium 450 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

SMOKED SALMON POTATO ROSTI STACK



Smoked Salmon Potato Rosti Stack image

A great breakfast when you want to impress or to treat yourself. The potato rosti can be made the day before (see notes for directions).

Provided by Nagi | RecipeTin Eats

Categories     Breakfast

Time 20m

Number Of Ingredients 8

1 lb / 500 g potatoes ((2 large or 3 medium) (see note 1 for potato type))
1 tbsp melted butter
1 tbsp olive oil
1/4 tsp salt
Pepper
3 oz / 100g Smoked salmon
2 tbsp sour cream
Dill to garnish ((optional))

Steps:

  • Microwave the potatoes (unpeeled, whole) for 1 1/2 minutes on high, turn then microwave for a further 2 minutes. Or boil the potatoes for 5 minutes. The potatoes should be uncooked in the middle.
  • Use a dishcloth to hold the potatoes and peel the skin off. I find it easiest to do this with a butter knife.
  • Use a cheese grater and grate the potato.
  • Add butter, salt and pepper and mix to combine.
  • Heat olive oil in a large fry pan over medium high heat.
  • Scoop up 1/4 cup of potato mixture and use an egg flip to lightly pack the potato into the measuring cup. Then place into the pan and lightly pat down with an egg flip to make the rosti about 1 cm / 1/3" thick. Repeat with remaining mixture.
  • Cook until each side is golden brown - around 1 1/2 - 2 minutes for each side.
  • Remove from fry pan.
  • To serve, stack 3 rostis on each plate, top with smoked salmon, a dollop of sour cream and dill.

Nutrition Facts : ServingSize 327 g, Calories 368 kcal, Carbohydrate 39.8 g, Protein 13.8 g, Fat 17.7 g, SaturatedFat 6.7 g, Cholesterol 32 mg, Sodium 1353 mg, Fiber 6 g, Sugar 2.9 g

RöSTI



Rösti image

Adapted from the Favorite Recipes from Europe, published by Marshall Cavendish, the classic rösti is a simple recipe using essentially just potatoes, but it creates a wonderfully flavored breakfast potato fritter or a side dish which can be enjoyed with various meals.

Provided by TasteAtlas

Categories     Side Dish

Yield 4 servings

Number Of Ingredients 4

4 large potatoes, waxy and starchy
2 tbsp lard or butter
2 tbsp vegetable oil
salt, to taste

Steps:

  • Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook for about 30 minutes or until tender. Drain them and set aside to cool for about 10 minutes. Peel the potatoes, then refrigerate them until chilled, for at least 1 hour. Lastly, grate them using the large holes on a cheese grater; reserve on the side.
  • Heat lard or butter and oil in a nonstick skillet over medium-low heat. When melted, add potatoes, sprinkle with salt, and mix well, coating the potatoes with fat. Then, gently press the potatoes using a spatula, molding them to fit the skillet. Cook, occasionally shaking, until edges are golden brown and crisp, about 20 minutes.
  • When one side is done, cover the skillet with a large plate and invert the rösti over onto it, then slide it back into the skillet to cook the other side of the fritter. Fry until golden brown, about 20 minutes. Lastly, transfer onto a cutting board, sprinkle with salt, and cut into wedges to serve.

POTATO ROSTI BRUNCH



Potato rosti brunch image

Delicious potato rosti, montery jack cheese and smoked streaky bacon, with a poached egg on top.

Provided by mobie33

Time 50m

Yield Serves 2

Number Of Ingredients 9

Half a sweet potato and half a baking potato of a medium size
handful of Rocket leaves
2 slices Monterey Jack cheese
2 tsp Creamed Horseradish
Streaky Bacon
1 Garlic clove
1tbs Plain Flour
1 Egg yolk
2 Large eggs

Steps:

  • Peel and grate the potato into a large bowl lined with a dish towel and remove as much water from the grated potato as possible. Finely chop the garlic and mix together in a bowl.
  • Season with salt and pepper. Add the flour and egg yolk along with the creamed horseradish. Mix together well and form the rosti into 2 patty's.
  • Heat a little oil over a medium heat in a frying pan. Once at temperature, place the rosti's and keep turning every few minutes. These should take about 20-30minutes to cook through depending on how thick you've made them. Heat a saucepan full of water.
  • Once cooked remove from the frying pan and put the cheese on top. Put the streaky bacon into the frying pan and cook to your liking. Once the bacon is cooked place it on a plate to cool while you poach the eggs.
  • Arrange a small handful of rocket onto the rosti, place the bacon on top and finally the poached egg. Serve and enjoy while warm.

CELERIAC AND POTATO ROSTI BRUNCH



Celeriac and Potato Rosti Brunch image

Make and share this Celeriac and Potato Rosti Brunch recipe from Food.com.

Provided by JustJanS

Categories     Lunch/Snacks

Time 55m

Yield 2 serving(s)

Number Of Ingredients 11

8 ounces potatoes, unpeeled
6 ounces celeriac, unpeeled
a little lemon juice
3 ounces gruyere cheese, grated
4 teaspoons olive oil
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped thyme
1 pinch cayenne pepper
salt
fresh ground pepper
2 large eggs

Steps:

  • Put the potatoes and celeriac in a pan of boiling salted water with the lemon juice.
  • Cook for 8 minutes.
  • Drain, cool for 10 minutes, then peel the celeriac.
  • Grate the celeriac and potatoes into a bowl.
  • Add the cheese, oil, herbs and seasonings.
  • Set the oven to fairly hot, 200c/400f.
  • Spoon the mixture into 2 buttered ovenproof dishes and make a well in the centre.
  • bake for about 20 minutes, until browned, then break an egg into each hollow and bake for about 5-10 minutes to cook egg.
  • Serve immediately.

Nutrition Facts : Calories 453.2, Fat 28.1, SaturatedFat 10.9, Cholesterol 258.3, Sodium 306.1, Carbohydrate 28.5, Fiber 4.2, Sugar 2.8, Protein 22.6

BRUNCH ROSTI



Brunch rosti image

This easy recipe makes a perfect plant-based brunch for two. Top golden rosti with slices of tomato, mushrooms and vegan Baconnaise sauce

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Categories     Breakfast, Brunch

Time 35m

Number Of Ingredients 9

300g Maris Piper potatoes, grated
4 tbsp olive oil
1 sprig thyme, leaves picked
1 garlic clove, crushed
2 portobello mushrooms, stalks removed
1 beef tomato, halved
100g baby spinach
a grating of nutmeg
2 tbsp Hellmann's Vegan Baconnaise

Steps:

  • Wrap the grated potato in a clean tea towel and squeeze over the sink to remove as much liquid as you can. Tip into a bowl and mix with 1 tbsp olive oil, the thyme leaves and some salt and pepper. Shape into two patties. Heat 2 tbsp of the oil in a non-stick frying pan over a low-medium heat and fry the patties for 8-10 mins on each side until golden, crisp and cooked through.
  • Meanwhile, heat the grill. Whisk the remaining oil with the garlic and some seasoning and brush over the mushrooms and tomato halves. Grill for 8 mins until lightly golden and tender.
  • Remove the cooked rosti from the pan and keep warm. Add the spinach to the pan with a grating of nutmeg. Cook for 2-3 mins until wilted, then season.
  • Put the rosti onto two plates. Top each with a little of the spinach, then the Hellmann's Vegan Baconnaise, mushroom and tomato, finishing with the remaining spinach.

Nutrition Facts : Calories 477 calories, Fat 34 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium

SWISS POTATO ROSTI



Swiss Potato Rosti image

Swiss Potato Rosti is your classic recipe for a satisfying potato pancake. Traditionally eaten for breakfast, we serve our Swiss Potato Rosti with eggs. It's the perfect way to start the day!Yield: 1 (12 inch) rosti

Provided by Sarah | Curious Cuisiniere

Categories     Breakfast     Dinner     Lunch

Time 30m

Number Of Ingredients 6

¼ c butter, (unsalted)
1 1/2 lb yellow or gold potatoes, (grated)
¾ tsp thyme
¾ tsp salt
1/16 tsp ground black pepper
Eggs, (fried the way you like them)

Steps:

  • Heat butter in a 12 inch, nonstick, skillet over medium high heat. Add the grated potatoes, thyme, salt, and pepper. Saute, mixing to coat the potatoes with the melted butter, 3-5 minutes.
  • Shape the potatoes into one, round pancake in the frying pan and press them down with a spatula. Reduce the heat to medium low and cook, undisturbed, for 10-15 minutes.
  • Once the bottom is golden, flip the pancake onto a plate and slide it back into the pan. Cook for 10-15 minutes on the second side, until golden.
  • Serve immediately top with fried eggs.

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