Potato Onion Rosti
There’s a small restaurant locally where I love to eat breakfast occasionally. The reason I like to eat breakfast at this restaurant is that their hash browns, those wonderful crispy bits of golden-brown potatoes, are made “from scratch” there! I really like their hash browns! They go so well with a cheese omelet, too. 🙂
When I came across a recipe for Rosti, I believed I had found the method to make a dish similar to the restaurant hash browns at home. Essentially, rosti potatoes are the Swiss version of the classic potato pancake or a giant latke. The interesting way of preparing rosti is basically taking shredded potatoes and frying them in oil in a skillet until they are golden-brown on one side, flipping the entire mass of potatoes over by flipping them onto a plate, then sliding the potatoes back into the skillet or frying pan to cook on the other side.
Preparing Potato Onion Rosti
I just happened to have some Vidalia onions on hand so after shredding the potatoes in my food processor I also shredded some onion to mix in with the potatoes. The only other ingredients needed are salt, pepper and some olive or vegetable oil in which to fry the Potato Onion Rosti. After shredding the potatoes and onion, let the potatoes rest for 5 minutes, then squeeze out as much liquid as possible from them. There may be some discoloration of the potatoes but that won’t cause any problems with the finished product.
The next step is to heat some olive or other vegetable oil in an 8″ skillet or frying pan – I used a cast iron skillet on medium heat. When the oil begins to ripple and quiver slightly, drop in a potato shred to see if the oil is ready. It should sizzle but if it doesn’t, wait a few more seconds and test again. When the temperature is right, take a fistful of potatoes, wring it out once more, and let it fall into the center of the pan. (Be careful of oil spatters!)
Fill the pan gradually, adding a small amount at a time until there are enough potatoes & onions to cover the bottom of the pan. Gradually add more potatoes and onions until there is a layer about 1/2 inch thick. Keep the heat adjusted so you can hear a sizzle but the bottom isn’t browning too quickly. Cook until the underside is a deep golden brown and the potatoes on top are starting to look translucent, about 12 to 16 minutes.
Turning the Potato Onion Rosti
When the potatoes are crispy on the bottom, place a plate over the pan and then flip the pan over so the potato-onion mixture comes out onto the plate. Then slide the potatoes off the plate and back into the pan to allow the uncooked side to start cooking. Cook another 6 to 8 minutes or until the second side is golden-brown and crispy. Slide the Potato Onion Rosti onto a cutting board. I used a pizza cutter to slice the Potato Onion Rosti into slices. Serve as soon as possible after slicing. If there is any oil on top, blot it off with a paper towel.
Individual Potato Onion Rostis can be made by dropping enough potatoes into a pan or griddle to make 4 inch rounds that are 1/4 inch thick. Use a spatula to flip the individual rostis rather than sliding them onto a plate. Drain them on paper towel for a few seconds before serving.
Crispy Potato Onion Rosti is a delicious dish served hot from the skillet or with sour cream and applesauce! The Swiss top Rosti with smoked salmon, sour cream with chives, and/or braised Savoy cabbage. My husband and I enjoyed it with bacon, eggs and toast. If you love hash browns, I just know you’re going to love Potato Onion Rosti! Make some soon!
Remember to Savor the Flavor!
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