Roesti Swiss Hashbrowns Recipes

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ROESTI



Roesti image

This is a simple Swiss side dish. Do not forget to cook the potatoes at least a day beforehand. Do not stir the Roesti because it will be prevented from forming its crust. Add finely chopped, lean bacon, sliced onions, or thinly sliced cheese for other variations.

Provided by Cindy Krafft

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 9h10m

Yield 6

Number Of Ingredients 4

2 ¼ pounds potatoes, scrubbed
3 tablespoons butter
1 teaspoon salt
2 tablespoons milk

Steps:

  • Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight.
  • Peel and grate the potatoes into a large bowl.
  • Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.

Nutrition Facts : Calories 186 calories, Carbohydrate 31.1 g, Cholesterol 15.5 mg, Fat 5.9 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 3.7 g, Sodium 436.1 mg, Sugar 1.6 g

RöSTI - GERMAN (OR SWISS) HASH BROWNS & EGGS RECIPE - (4.6/5)



Rösti - German (or Swiss) Hash Browns & Eggs Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 5

6 Yukon Gold Potatoes, grated
1 onion, finely grated
1-2 Tbsp olive oil
1 pat unsalted butter
salt & pepper, to taste

Steps:

  • Helpful equipment: Potato ricer (easy way to remove excess moisture) or cheesecloth or tea towel Box grater or food processor with a shredding blade Wash potaotes (I don't peel them, unless you are using Russets) and grate Squeeze out as much moisture as you can (to avoid gummy potatoes). Add grated onion (if using) Add olive oil, pepper and go easy on adding salt (you can always add more). Toss to combine. Heat a skillet, with about 2-3 tsp olive oil on medium heat until it is rippling and just starting to smoke. Add the pat of unsalted butter (for flavor). Evenly distribute the potatoes and allow to cook until golden brown. Press down with a large spatula (I use a bacon press to weight it down). Flip over and continue to cook until golden brown. Total cooking time is approximately 20 minutes. If desired, crack 4 eggs on top and cover. Allow to cook for 3-4 minutes longer and serve. Otherwise, you can cook eggs separately and serve.

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.

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

ROESTI SWISS HASHBROWNS



Roesti Swiss Hashbrowns image

Make and share this Roesti Swiss Hashbrowns recipe from Food.com.

Provided by petlover

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 3

4 medium potatoes
4 tablespoons butter
salt and pepper

Steps:

  • Grate Potatoes using a hand grater.
  • Melt 3 Tb butter over medium heat, in an 8" non-stick saute pan, then add grated potatoes. Sprinkle with salt.
  • Stir potatoes to coat evenly with butter. Pat the potatoes into a cake about 1" thick. Let cook for 10 minutes. Cover and cook for another 5-10 minutes or until the bottom is golden brown.
  • Place a plate over the top of the pan and invert the pancake. Add 1 Tb butter and put the pancake ( uncooked side down) in the pan.
  • Cook for 15 minutes, pressing down once or twice to get more of a pancake. Cover and cook for 5 more minutes or until the bottom is golden brown.
  • slide pancake onto plate and cut into wedges. Sprinkle with more salt and pepper to taste.

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.

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