If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: A rösti is the Swiss answer to hash browns. It’s a big pancake made out of shredded potatoes, cooked slowly in a pan so it is crispy on the outside and soft in the centre. In this version I added some shredded zucchini to the mix to ramp up the flavour and the nutrients of this typically potato-only dish.
http://samanthamenzies... —Samantha Angela
Makes 1 rösti
large russet potatoes
tablespoons canola oil
teaspoon kosher salt, plus more to taste
- Peel the potatoes and place potatoes in a large pot, cover with cold water, and bring to a boil. Reduce to a low boils and cook until tender, about 30 minutes. Drain potatoes, and set aside until cool. Refrigerate until chilled, at least 1 hour. Grate potatoes using the large holes on a cheese grater.
- Meanwhile, grate the zucchini into a sieve using the large holes of a cheese grater. Sprinkle lightly with a little salt and let sit for about 15 minutes to draw out the moisture. Gather the grated zucchini into a cheesecloth and wring out as much moisture as possible. (Alternately you can squeeze out the moisture with your hands, but it’s a little more difficult).
- Heat butter and the oil in an 8? nonstick skillet over medium-low heat. When the butter has melted, add potatoes and zucchini, sprinkle with salt, and mix well, coating potatoes with fat. Using a spatula, gently press potatoes, molding them to fit the skillet. Cook, shaking skillet occasionally, until edges are golden brown, about 20-30 minutes.
- Cover skillet with a large inverted plate, invert the rösti over onto plate, then slide it back into the skillet, cooked side up; cook until golden brown on the bottom, about 20 minutes. Transfer to a cutting board, sprinkle with salt, and cut into wedges to serve.