Potato Rösti (Or Beet or Carrot or Winter Squash) |
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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This is a delicious and simple potato cake that can be enjoyed warm or at room temperature. This recipe was found in Mark Bittman's How to Cook Everything. Edit: I've added a step to resolve the problem of the potatoes turning brown after being grated. Ingredients:
2 lbs potatoes or 2 lbs beets or 2 lbs carrots or 2 lbs winter squash |
salt & freshly ground black pepper, to taste |
2 tablespoons extra virgin olive oil or 2 tablespoons butter, plus more as needed |
Directions:
1. Scrub potatoes well and peel them if you prefer, though it's not necessary.
2. Grate the potatoes using a food processor or by hand; place grated potatoes in cold water to prevent them from turning brown.
3. When you're ready to cook the potatoes, drain well in a colander or strainer, place in clean tea towel and squeeze out the water.
4. Heat a large cast iron or nonstick skillet over medium heat (I like how cast iron browns food).
5. Toss potatoes in a large bowl with a generous amount of salt and pepper.
6. Heat large cast iron or nonstick skillet over medium heat (I like how cast iron browns food), add 2 tbsp of oil or butter to skillet and heat (until the butter begins to turn brown, if using).
7. Put potato mixture into skillet, shape into a circle and press down with a spatula.
8. Turn heat up to medium high and cook, shaking pan occasionally, until the bottom of the potato cake is crisp (about 6 to 8 minutes).
9. Slide potato cake onto a plate, top with another plate, invert plates.
10. Add a bit more oil or butter to the skillet and slide the cake back inches.
11. Cook until the second side is browned. You may have to adjust the heat. (about 5 to 10 minutes).
12. Cut into wedges and serve.
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