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Potato Rosti

Potato Rosti

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Grate washed potatoes with a box grater, on the larger grate side, placing the grater over a clean dishtowel. When you get down to the nubs of the potatoes, just discard them—it’s not worth grating your fingers.

When you have grated all of your potatoes, gather them up in the dishtowels and give them a good squeezing to release all the excess water. Then lay the towel into a colander to let any excess water drip out and add 1 teaspoon kosher salt. A few minutes later you can give the potatoes one more squeeze.

Grate two shallots on the smaller size of the box grater. Use a spoon if you need to scrape out the grated shallots. Mix shallots in with squeezed out potatoes.

Heat a 10.5” non-stick skillet over medium heat. Add the grapeseed oil to the pan and give a swirl. When the oil creates wave in the pan, then add the potatoes. Make an even layer, using your hands to carefully press down the potatoes. It should continue to sizzle. Hit the top with some freshly ground cracked pepper to taste—I’m pretty generous with it. Push down with a fork from time to time as the potatoes cook.

Use a soft silicone spatula to peek and see how it’s coming along; you’re looking for an even, golden-brown color. It’s crazy how the potatoes will start to come together creating a solid cake. After about 12 minutes give it a flip (if you’re nervous, flip it onto a plate and then slide it back into the pan).

Cook for another 6-8 minutes. Flip onto serving plate and garnish with chopped fresh chives. If you have chive blossoms in your garden sprinkle them on top—just because you’re cooking for a dude doesn’t mean it can’t be pretty.

Finish with sea salt and serve.

Traditional Swiss Rosti (Potato Fritter)

The Spiker 2018 European vacation (and recipe sharing) continues with a “Part 1” visit to Lucerne Switzerland where almost every meal includes Traditional Swiss Rosti!
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Heat oven to 200°C, Gas 6. Line a baking sheet with a non-stick Teflon sheet.

Boil potatoes for 10-12 mins, until they're

becoming tender. Drain and cool under cold running water, then peel away skin.

Place a four-sided grater on a baking sheet Hold and press a potato along the coarse side, to create long strands. Lift up

the grater - and the pile of gratings is one rosti! Repeat with rest of the potatoes.

Drizzle with melted butter and season.

Cook for 25 mins until golden brown.

If you are cooking these with fish stew, put the potatoes at the top of the oven and the salmon and salmon underneath, Fan oven? then cook at 190°C, gas 5.

Potatoes Rösti

Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that are the pride of many a mother and a young bride in homes all over Central Europe. In our home, few things raise bigger enthusiasm than the smell of rösti cooking when András walks through the door. You'll love them for brunch or dinner, or a whole meal with a poached egg and chopped herbs. Add in rosemary and you've got a really heady, flavorful substitute for French fries with your steak dinner.

They key to a crispy outside and soft inside not laden with oil is to get the oil very hot before you add the potatoes, in which case they will absorb very little of it and leave nothing but flavor and crunch for you to devour the instant it hits the plate.

Valentine Warner recipe rösti. Photograph: Felicity Cloake

Some rösti chefs, daunted by the prospect of marshalling hundreds of pieces of grated potato into a coherent cake, add extra ingredients to their rösti to bind the pieces of potato together. Valentine Warner, for example, pops in a hefty amount of clarified butter and a tablespoon of flour in the recipe in his new book, The Good Table.

This rösti is very easy to flip, needing less prodding and agitation than others, but I'm not convinced by the finished texture, which is slightly grainy, or the rich, buttery flavour, which seems to deny me the prospect of any other toppings. (I love the idea of his distinctly un-Swiss accompaniments though: salmon roe, sour cream, chopped onion and dill. Nearly as good as smoked ham and Swiss cheese.)

How to make Mary Berry’s crispy bacon rosti with fried eggs — so delicious (video)

There’s one thing we British seem to love more than anything, and that’s eggs and bacon. So, when I watched Mary Berry Everyday recently, and came across this wonderful recipe for her crispy bacon rosti with fried eggs, I was hooked.

Because this dish only requires a few ingredients, is incredibly simple to make and, frankly, is one of the best eggs and bacon dishes you will ever eat. How do I know? I’ve made it three times in the last week alone. And, no, it doesn’t have to be a breakfast dish. I had it for dinner.

So, what are the instructions for how to make Mary Berry’s crispy bacon rosti with fried eggs?

Follow the directions below, and you’ll be eating this scrumptious dish in no time.

And, yum, lunch is approaching. I’m thinking it may be a good choice.


    • Mary uses sunflower oil, I used olive oil which was just as good
    • 2 rashers smoked back bacon
    • 1 small onion,
    • 500g/1lb 2oz floury potatoes
    • 2 free-range eggs
    • salt and pepper

    Instructions for how to make Mary Berry’s crispy bacon rosti with fried eggs

        • Cut up the bacon into small pieces and then fry in a pan until it is crisp.
        • Slice a small onion, place in the frying pan you just used for the bacon so that the onion cooks in the bacon fat. Put the lid on the pan, and leave it to cook for a few minutes.
        • Grate the potatoes using the larger holed grater.
        • If you want a crispy rosti (and I did), put the now-grated potato onto a tea towel, wrap it up into a bundle and squeeze the towel so most of the liquid comes out of the potatoes.
        • Put the now-squeezed potato into a bowl, add the bacon and the fried onions and salt and pepper.
        • Mix the mixture together, then put it into the same frying pan you just used for the bacon and onions and press it down with a fork to make a ‘potato cake’.
        • Cook for about 10 minutes, then put it onto a plate to flip it over and return it to the pan so you can cook the other side.
        • While the second side of the rosti is cooking, fry the two free-range eggs in another frying pan.
        • When the second side of the rosti has cooked, put it on a plate, add the two fried eggs and it’s ready to eat.

        You could serve two people with this crispy bacon rosti, if you added a green salad or another side dish. Or you could, like me, eat the whole thing yourself.

        And, if you would like a little extra ‘tastiness’ to it, you can grate some cheese into the potato mix before cooking it. I added a slab of grated Gouda to the mix one of the times I made it and, while it does add a chunk of calories and more fat, it was so worth it.

        Now watch Mary Berry making her bacon rosti with eggs in the video below. I guarantee this is going to become one of your favorite dishes. Just like it now is mine.

        And, if you’re hooked on Mary Berry’s amazing recipes, like I am, you may also want to try these, because I’ve made them and…yum!


        Step 1

        Preheat oven to 400°. Grate potatoes on the large holes of a box grater. Transfer to a fine-mesh sieve and add onion squeeze to expel as much water from potatoes as possible. If you want, wrap in a kitchen towel to help soak up the excess water. Sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, season with pepper toss to combine.

        Step 2

        Heat ¼ cup oil in a large ovenproof nonstick skillet over medium-high. Add potato mixture and press firmly into an even layer. Cook, shaking pan a few times (potatoes may stick at first, but just keep going they will release), until deeply browned underneath (carefully lift with a spatula to peek), 8–10 minutes. Transfer to oven bake until rosti is cooked through (pluck a bit off the top and taste for doneness), 18–20 minutes.

        Step 3

        Meanwhile, whisk garlic, lemon juice, mayonnaise, mustard, and remaining ¼ cup oil in a large bowl until smooth. Whisk in 2 Tbsp. Parmesan and season with salt and pepper. Set dressing aside.

        Step 4

        When rosti is cooked through, remove from oven and evenly crack eggs on top season with salt and pepper. Bake until eggs are just set, 10–12 minutes.

        Step 5

        Add arugula to reserved dressing and toss to coat. Top rosti with salad.

        How would you rate Simplest Rosti?

        I only made the Rosti part of this recipe. I will be holding onto this recipe for its versatility. I put asparagus spears in the oven at the same time as the Rosti. They were done at the same time, though without the eggs I think total time in the oven was about five minutes less. We had it with smoked salmon and gravlax sauce. Topped it all with chives, capers and more dill.

        I have potatoes to use up, and frankly wasn't expecting much from this. Well, I still have potatoes and will be making this again in a few days. It was fantastic, and yes, stupid simple. I used a bag of spinach, not arugula, and will by more spinach for the next round. The wife's add was pancetta (like sprinkles) and I'll snip chives over mine so it's more onion forward, but as it stands, it's excellent.

        This was delicious! A few tweaks: I switched the potatoes to the broiler for about 5 minutes before putting the eggs on. I then switched back to the oven to cook the eggs. This allowed for crispy potatoes on both the top and bottom of the dish, while remaining “potatoey” in the middle. I also added extra veggies to the salad - cherry tomatoes and julienned green peppers - to make the dish feel a little more like a meal. I’d definitely do this again!

        Step 1. Prepare the potatoes

        • Peel the potatoes and rinse.
        • Grate them with a food processor or a hand grater. Let the potatoes rest for 5 minutes.
        • Use a kitchen or cheese cloth and/or salad spinner to squeeze as much liquid as possible out of the shredded potatoes.

        Potatoes are starchy vegetables and when exposed to oxygen the starches will start to discolor. However, it won't affect the flavor or texture of the potatoes so not to worry.

        Step 2. Combine all of the ingredients

        In a large bowl, mix shredded potatoes, chopped leek, chopped chives, all-purpose flour, salt, egg and cheese. Stir to combine.

        Step 3. Cook

        • Grease a nonstick skillet with oil and gradually fill it with a small amount of shredded potatoes at a time.
        • Gently press and shape the mixture into a round pancake.
        • Cook for about 12 minutes or until the underside is a deep golden brown.
        • Carefully slide the pancake out of the pan onto a dinner plate. Place another plate on top of the rosti then flip the plates over. Slide the rosti back to the skillet and cook for about 8 minutes, or until it's fully cooked.

        FAQ and Cooking Tips:

        Wrap the potato pancake with plastic wrap, and transfer it to the refrigerator.
        Properly stored, latkes will last for up to 2 days in the refrigerator or up to 2 weeks in the freezer.

        Place the potato pancake on a prepared baking sheet. Cook in the oven at 350°F for about 8 minutes or until they are warm and crisp again.

        Serve it with sour cream or smoked salmon.

        Check Out More Breakfast and Potato Recipes:

        Did you make this recipe? Be sure to leave a rating and a comment below! I'd appreciate it.

        Recipe Summary

        • 1/4 cup extra-virgin olive oil, plus more for baking sheet
        • 2 large onions, grated on the large holes of a box grater
        • 5 pounds Yukon gold or russet potatoes
        • 1 tablespoon coarse salt
        • 3/4 teaspoon freshly ground pepper
        • 8 ounces Swiss cheese, grated (two cups)
        • Vanilla Applesauce, for serving

        Preheat oven to 375 degrees, with rack in lower third. Generously brush a 17-by-12-inch rimmed baking sheet with oil.

        Place onions in a large bowl. Peel potatoes, and grate on the large holes of a box grater, adding them to bowl and stirring into onions as you work to prevent discoloration. Squeeze handfuls of the mixture to release excess liquid, and transfer mixture to another bowl.

        Add salt, pepper, cheese, and oil to potato mixture, and toss well to combine. Sprinkle mixture over prepared baking sheet, and press down lightly with your hands to form an even layer.

        Bake until golden, about one hour. Remove from oven, and cut into squares. Serve immediately with applesauce.

        • 3 medium russet potatoes (about 1 pound 450g), rinsed and cut into 1/16-inch matchsticks or grated (see note)
        • 5 tablespoons (75ml) olive oil
        • 1 medium onion, finely sliced (about 1 cup)
        • 4 ounces (115g) button mushrooms, finely sliced
        • 2 cloves garlic, grated on a Microplane grater
        • 1 teaspoon picked fresh thyme leaves
        • Kosher salt and freshly ground black pepper

        Spread potatoes on a large microwave-safe plate and microwave on high heat until hot all the way through and softened but still slightly crunchy, about 5 minutes.

        Meanwhile, heat 1 tablespoon (15ml) oil in a 10-inch well-seasoned cast iron or nonstick skillet over medium-high heat until shimmering. Add onion and mushrooms and cook, stirring and tossing occasionally, until softened and starting to brown, about 8 minutes. Add garlic and thyme and cook, stirring frequently, until fragrant, about 30 seconds. Season to taste with salt and pepper. Transfer to a small bowl and wipe out skillet.

        Heat 2 tablespoons (30ml) oil in skillet over medium heat until shimmering. Add half of potatoes and press into bottom of pan with a rubber spatula. Season with salt and pepper. Spread onion/mushroom mixture evenly over potatoes and top with remaining potatoes. Press down into an even disk shape using a rubber spatula. Season top with salt and pepper.

        Cook, swirling and shaking pan occasionally, until deep golden brown and crisp on the first side, about 7 minutes. Carefully slide rösti onto a large plate. Set another plate on top of it upside down, grip the edges, and invert the whole thing so the rösti is now cooked side up. Heat remaining 2 tablespoons (30ml) oil in skillet and slide rösti back in. Continue cooking, swirling and shaking pan occasionally, until deep golden brown and crisp on the second side, about 7 minutes longer. Slide rösti onto a cutting board. Serve immediately with a side of vegan aioli.

        Watch the video: Perfectly Roasted Potatoes at Home With. Without Oven (May 2022).


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