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Potato Rosti
Think of this Swiss favorite as a big potato pancake.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Scrub potatoes with vegetable brush under cold running water. Peel potatoes. Shred on box grater or with shredding blade of food processor. Take a handful of potatoes and squeeze to remove excess liquid. Place in large bowl. Repeat with remaining potatoes. Stir in onion, flour, thyme, salt and pepper.
  2. Over medium heat, heat a 10-inch skillet. Add 2 teaspoons of the oil and 1 ½ teaspoons of the butter and heat until butter melts and foams. Add potato mixture, spreading evenly in the pan, pressing down with a spatula to form a disk. Cook until the bottom is golden brown, about 11 to 12 minutes. Carefully slide the rosti onto a plate, Invert a second plate over the rosti and flip over so that the browned side is now on top. Return skillet to the heat. Add remaining 2 teaspoons oil and 1 1/2 teaspoon butter and heat until melted. Slide the rosti back into the skillet and cook until the second side is golden brown and crisp, about 6 to 7 minutes longer.
  3. Slide rosti out of pan onto serving plate or cutting board. Cut into 4 wedges. Top with sour cream to serve.
  4. If you wish, top with applesauce or sliced sautéed apples. This is great for a brunch or supper.
Recipe Notes

Nutritional Analysis per serving:  220 calories, 5 g protein, 34 g carbohydrates, 8 g fat, 3 g saturated fat (32% of calories from fat), 9 mg cholesterol, 2 g fiber, 313 mg sodium.

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