Rosti

Rosti

What You’ll Need

  • potatoes (Yukon gold work well)
  • cherry tomatoes
  • baby chard
  • butter
  • canola/neutral oil

What You’ll Do

  1. Peel and grate the potatoes using the largest hole on the box grater and add to a bowl, season well with salt and pepper and mix
  2. Heat a skillet over a high heat and add a small splash of canola/neutral oil and a pad of butter. Allow them to heat and bubble.
  3. Then, taking handfuls of the grated potato and squeezing them well, add the potato to the skillet. Pop a lid on and reduce the heat to a low/medium. Allow to cook for about 5-10 minutes (carefully lift periodically to see if it’s browned. Also notice if the edges are browning and turning crispy.)
  4. To flip: remove the lid and put a large plate over the pan in place of the lid. Grab the pan with a pot holder) underhanded so that you can lever the pan and flip the rosti onto the plate. Add a another pad of butter to the pan, and season the pan with some salt and pepper before sliding the rosti back in to cook that other side.
  5. In a steamer basket in a small pot add a few handfuls of baby chard and about an inch of water. Allow the chard to wilt.
  6. When the rosti is brown on both sides (about another 10 minutes) transfer to a plate and top with the wilted chard. In the pan the rosti cooked in add a handful of cherry tomatoes, cut in half lengthwise with a small pad of butter. Allow them to cook and soften and then pour them on top of the rosti and dig in.

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