Rösti was one of my all-time favorite foods as a kid (is my German showing?) – for the unfamiliar, it’s a thin potato pancake fried to crispy perfection in a skillet. So simple, so delicious! I added cheese into the mix, because duh. I was also super lazy and skipped the whole process of having to grate my own potatoes by using a bag of pre-grated hash brown potatoes…let it never be said that there isn’t a place for laziness, especially on weeknights. Even if you don’t take that short cut, though, this recipe is a no-brainer from start to finish.
Honestly, I could eat this on its own as a meal. The beautiful thing, though, is that it’s also a great base for any number of other flavors – you could dab some sour cream and sprinkle some bacon on top, add beans and salsa and avocado for a Southwestern flavor, or spoon a stew like bœuf bourguignon over it to have the potatoes sop up the sauce. You could also easily add in a vegetable element by including grated zucchini or eggplant. Sky’s the limit, with this one. Just look around your kitchen and see what sounds good – the perfect way to cook after a day of work, if you’re in a hurry, or if you just love potatoes.
Prep time: 5 minutes Cook time: 10-15 minutes Makes 2-4 servings
- About 5 1/2 cups of grated potatoes
- 50g Asiago, grated
- 50g Parmesan, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- parsley for garnish
- Mix the grated potatoes and cheese in a bowl. (If you’re using fresh potatoes, be sure to squeeze out excess liquid after you grate them, before you mix them with the cheese.)
- Heat 1 tablespoon of oil in a skillet (preferably nonstick) over medium-high heat, carefully add the potatoes and cheese, and flatten the mixture into a thin disc. Sprinkle with salt and pepper to taste.
- Cook until golden brown, about 5-7 minutes. You can tell when it’s time to turn it over by paying close attention to the edges – they should be brown and crispy looking, but not black.
- Time to flip – there are several ways you can do this. Option 1 – place a large plate top side down directly on the rosti. Lift the whole pan, holding the plate against the rosti with one hand, and invert it so the plate and rosti are right side up. Option 2 – slide the rosti onto a large plate with a spatula, cover with another plate and invert. However you do it, add the second tablespoon of oil to the pan and slide the rosti back in, uncooked side down.
- Continue cooking for another 4-6 minutes or until browned all over, turning again if necessary.
- Garnish with something green (optional) and serve immediately.
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