Crispy Potato Onion Rosti

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.

The Recipe

Crispy Potato Onion Rosti
Serves 4
The Swiss version of the classic potato pancake. Shredded onions and potatoes are fried into a large round then sliced into servings.
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Ingredients
  1. 1 lb. potatoes (Yukon Golds or Russets are best)
  2. 1/3 cup shredded onion
  3. 1 1/2 teaspoon salt (or less)
  4. 1/4 teaspoon freshly ground pepper
  5. 3 tablespoons olive or other vegetable oil for frying
Instructions
  1. Peel potatoes. Shred potatoes and onion in food processor or box grater.
  2. Allow shredded potatoes to rest 5 minutes; then pour off any liquid that's formed.
  3. Heat oil in 8" skillet until it ripples and quivers slightly. Test with a potato shred - it should sizzle. If not, wait a few more moments and test again.
  4. Start adding a handful of shredded potatoes and onions into the skillet and continue adding to build up to 1/2 inch thickness.
  5. Cook potatoes and onions until bottom is golden-brown and crispy, 12-16 minutes.
  6. Remove skillet from heat and cover with a plate; then flip over the skillet so the potato-onion mixture comes out onto the plate.
  7. Slide the potato-onion mixture back into the skillet and continue cooking another 6 to 8 minutes or until bottom is golden-brown and crisp.
  8. Slide out onto cutting board and cut into desired number of wedges for serving. Serve at once.
Notes
  1. Serve as is, or add sour cream and applesauce or toppings of your choice. The Swiss are said to eat this topped with smoked salmon, sour cream with chives or braised Savoy cabbage.
SILVER FOODIE http://www.silverfoodie.com/

 Parting Comments

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!

Janet

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Merridun Inn Double Chocolate Banana Muffins

Double Chocolate Banana Muffins

Double Chocolate Banana Muffins are the answer to a chocolate lover’s dreams! Double Chocolate Banana Muffins are rich, moist and tempting with both cocoa powder and chocolate chips in the batter! This recipe has been in my recipe box since the late 1990’s, having been clipped out of a newspaper. The recipe is from the Inn of Merridun in Union, South Carolina and was included in a book by Laura Zahn titled Chocolate for Breakfast and Tea: B & B Inkeepers Share Their Finest Recipes.

Double Chocolate Banana Muffins are a treat any time of the day! I made only one change to this recipe – I substituted plain yogurt for the sour cream but either one may be used with great results. The muffins are remindful of brownies but with a muffin texture. This recipe makes 12 muffins. The original recipe for Double Chocolate Banana Muffins is still available on the Inn’s website.

The Recipe for Double Chocolate Banana Muffins

Double Chocolate Banana Muffins
Yields 12
A rich, moist chocolate banana muffin containing cocoa and chocolate chips. Good for breakfast, brunch or any time for a great snack!
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 1/4 cup butter, softened
  2. 2/3 cup sugar
  3. 1 egg
  4. 2/3 cup sour cream (or plain yogurt)
  5. 1 teaspoon vanilla extract
  6. 1 cup all-purpose flour
  7. 2 tablespoons cocoa
  8. 1/2 teaspoon baking powder
  9. 1/2 teaspoon baking soda
  10. pinch of salt
  11. 1 ripe banana, mashed
  12. 1/2 cup semisweet chocolate chips
  13. 1/4 cup coarsely chopped walnuts
Instructions
  1. Preheat oven to 350 degrees F. Grease 12 muffin tins.
  2. In a large bowl, mix butter, sugar, egg, sour cream (or plain yogurt) and vanilla.
  3. Add flour, cocoa, baking powder, baking soda and salt all at once.
  4. Mix just until ingredients are blended.
  5. Stir in mashed bananas, chocolate chips and walnuts.
  6. Fill muffin tins 1/2 - 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool for 5 minutes, then remove muffins from the tins and place them on a rack. Serve warm or at room temperature.
Notes
  1. A chocolate lover's delight!
Adapted from The Inn at Merridun Bed & Breakfast, Union, SC
Adapted from The Inn at Merridun Bed & Breakfast, Union, SC
SILVER FOODIE http://www.silverfoodie.com/

 The Inn at Merridun


Merridun is an antebellum mansion located in Union, South Carolina, a small town not too far from the Greenville-Spartanburg area and about an hour and a half’s drive from Charlotte, North Carolina. Merridun was built about 1855 and is a two-story, Georgian-style frame dwelling. It features a massive two-storied Neoclassical portico with Corinthian order columns.

This 9-acre property is listed on the National Register of Historic Places. The mansion is surrounded by shady oaks and century-old magnolia trees. The original property included 4000 acres and was known as Keenan Plantation after the owner, William Keenan, a local merchant and the mayor of Union.

In 1878 the home and property was acquired by a local lawyer, Benjamin H. Rice. Cotton was the main industry of the plantation at that time.

In the early 1880’s Thomas Cary Duncan (1862-1928), son of Bishop W.W. Duncan and Medora Rice Duncan, moved to Union to live and work with his grandfather, B.H. Rice. In 1885 T.C. Duncan brought his bride Fannie Merriman (1863-1948) of Greenwood, South Carolina to live in Union. T.C. Duncan inherited the house from his maternal grandparents and renamed it “Merridun”- a combination of three family names that graced this ancestral home (Merriman, Rice, Duncan).

The 7900 square feet Georgian floor plan includes a stunning curved staircase, large foyers on both floors, a music room, parlor, library, dining room, kitchen, 7 bedrooms, multiple bathrooms, and a third story cupola. A brick wing behind the main house once was used as servant’s kitchen, well, laundry house, quarters and a smoke house.

The carriage barn, located behind the brick wing, still houses the Duncan’s carriage; plans for restoration are underway. Unique architectural aspects of this mansion include frescoed ceilings in the music room and dining room, mosaic tiles and turn of the century stenciling and faux graining in the main foyer and beautiful chandeliers.

Parting Comments

In conclusion, I enjoyed learning about the Inn at Merridun, especially how the name represents a combination of three family names. Historical information credited to the Inn of Merridun website. If you would like more information, visit their website at http://www.merridun.com. Other recipes served at the Inn at Merridun are available there, too. I enjoyed my virtual visit and hope you did, also!

Make some Double Chocolate Banana Muffins soon – your family and friends will love you for it!

Remember to Savor the Flavor!

Janet

*If you’d like to receive new Silver Foodie posts automatically, please enter your e-mail address in the space under “Silver Foodie Updates” on the right side bar, then click “Sign up.” Thank you!

For a list of link parties in which I participate weekly please click on “Link Parties” on the header menu bar or scroll down the right sidebar.

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