Potato rosti

Recipe from: 3 December 2010

Ingredients 5
Servings 1
Minutes 15 mins


Serving Change
  • 1.5
  • 5
    spring onions or scallions - chopped
  • 1/2
  • vegetable oil
  • salt and freshly ground black pepper to taste


15 mins
Peel the potatoes and grate them.
Immediately transfer the grated potatoes to large bowl of cold water and swirl and rinse the potatoes to get rid of the excess starch.
Lift them from the water and dry in a salad spinner and when they are dry, our into another large bowl.
Add the cornstarch and toss the potatoes in the bowl to ensure that each and every piece of potato is coated with corn starch.
Add the scallions and mix quickly.
Do not let the potatoes sit for too long though, or they will release their starch and the centers of the potatoes can become sticky.
Heat a 10in/25 cm skillet and add the oil.
When the oil is hot add the potatoes to the pan.
Flatten, but work lightly not to compress the potatoes.
Turn the heat down and let the pancake just brown slowly on the one side for 6 to 7 minutes.
You should hear the potatoes sizzling in the oil; if the potatoes get quiet and are not sizzling, or the pan looks dry, add a bit more oil.
When the one side is golden brown and crunchy, take the pan from the heat, place a suitably large plate on top of the rosti and turn the pan upside down so the browned side is facing upwards.
Return the pan to the heat, add more oil and butter and slide the rosti back into the pan to cook the other side.
Patience is a virtue, your rosti should be crisp and not greasy.

For toppings, the possibilities are endless. I tried it with Pastrami and Hollandaise sauce, but the meal de resistance was Rosti topped with steamed Spinach and a soft Poached Egg and lashes of Hollandaise Sauce.....Glorious!!

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking's blog, click here.



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