ROSTI
Provided by Food Network
Categories side-dish
Time P1DT50m
Yield 2 rosti (8 servings)
Number Of Ingredients 8
Steps:
- Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.
- The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.
- For the first Rosti:
- Preheat the oven to 200 degrees F.
- Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.
- For the second Rosti:
- Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.
ROSTI
Steps:
- Wash potatoes and leave skin on. In a large food processor, fitted with the shredding disk, shred the potatoes. Over a sink or bowl squeeze the water out of the shredded potatoes, making sure to get as much liquid out as possible.
- Transfer to a large bowl, add chives, salt, pepper, eggs and flour. Mix well. In a small nonstick skillet heat 1 tablespoon of butter and oil over moderate heat until foam subsides. Add potato mixture to the skillet. Flatten to make an even layer. Cook the potato cake over moderate heat, turning once and adding another tablespoon of butter. Cook until golden and crisp, about 7 minutes per side. Drain on a paper towel.
BERNER ROSTI - ROSTI WITH BACON
There are many, many kinds of rosti recipes and they can be made from raw potatoes, cooked potatoes and with or with meat and cheese. Very versatile dish. The potatoes are best if cooked the day before.
Provided by Deantini
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel potatoes, grate or cut into thin strips and mix with the salt.
- Heat the butter and lard (or oil) in a frying pan. Add the diced bacon and potato and fry gently, stirring gently and frequently. If you want a slimmer version, you can pre-cook the bacon and this way omit the bacon fat.
- Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
- Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve.
BASLER ROSTI WITH BACON AND ONION
Make and share this Basler Rosti With Bacon and Onion recipe from Food.com.
Provided by Deantini
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel potatoes, grate or cut into thin strips and mix with the salt.
- Cut onions into very fine onion rings.
- Melt the butter and lard (or oil) in a frying pan. Add the diced bacon, onions and potato and fry gently, stirring gently and frequently. If you want a slimmer version, you can pre-cook the bacon and this way omit the bacon fat.
- Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
- Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve.
ROSTI WITH BACON, MUSHROOMS AND ONIONS
Steps:
- Boil the potatoes in their skins for 20 minutes, drain and leave to cool. Peel them. Using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.
- In a frying pan saute the bacon and onions. Strip the leaves off the sprigs of thyme into the pan. Add mushrooms and cook for about 5 minutes until soft. Combine with the potatoes and mix gently, taking care not to mash them too much.
- Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture, See cook's note*. Using a spatula, pat the mixture into a round flat cake. Brown it over a high heat. When the bottom side is cooked flip it over. Repeat with remaining potatoes to make 6 cakes.
- Put 1/2 tablespoon of butter and a slice of Gruyere on each cake and melt under a hot grill or broiler. Turn the Rosti onto a plate and serve with a green salad, if desired.
BERNER ROSTI (BERNESE FRIED POTATOES)
For this dish the potato should be cooked the day before you are going to use them. Very nice side dish but sometimes takes practice to get the crispy on the outside and doneness in the centre. There are many varieties of Rosti depending the region or city you are from. The Bern variation is the best known and has been offered by international hotel and restaurants.
Provided by Marlitt
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the potato in their skins with the caraway seeds in salt water until tender.
- Douse the potato with cold water and peel them while they are still hot.
- Leave them covered overnight.
- Coarsely grate the potato.
- Cube the back into small pieces and fry them in the skillet.
- Add the potato and salt.
- Stir fry them until the bacon fat has been absorbed.
- Press the potato mix down in the pan to form and even cake.
- Fry until the underside is golden brown.
- Sprinkle on the milk and using a plate or lid turn the rosti.
- When the other side is cooked to a crispy golden brown remove the rosti from the pan and serve hot on a pre-heated platter.
- Rosti goes will with stir-fried meat dishes and game, but its actual partner is Zurich Veal. (Geschnetzeltes).
Nutrition Facts : Calories 324.5, Fat 14.6, SaturatedFat 4.9, Cholesterol 22.3, Sodium 277.8, Carbohydrate 40.5, Fiber 5.2, Sugar 1.8, Protein 8.6
ROSTI WITH BACON, MUSHROOMS, ONION, AND HAVARTI
I had no clue what a Rosti was until I read the recipe. We always called them hashbrowns and didn't add anything to them, just shredded potatoes. However, these are jazzed up and I think they're awesome. I adapted the recipe from Tyler's Ultimate. I loved the idea of adding things to the potatoes and can't wait to experiment with other stuff like pepper-jack cheese, sausage, cheddar cheese, and green peppers...oh gosh, just about anything goes with these babies! I hope you like them as much as I did!
Provided by Redneck Epicurean
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes in their skins for 20 minutes, drain and leave to cool.
- Peel them and using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.
- In a frying pan saute the bacon and onions and thyme.
- Add mushrooms and cook for about 5 minutes until soft.
- Combine with the potatoes and mix gently, taking care not to mash them too much.
- Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture (See cook's note at the bottom.)
- Using a spatula, pat the mixture into a round flat cake.
- Brown it over a high heat.
- When the bottom side is cooked flip it over.
- Repeat with remaining potatoes to make 6 cakes.
- Put 1/2 tablespoon of butter and a slice of cheese on each cake and melt under a hot grill or broiler.
- *Cook's note: We find that it's better to cook the Rosti individually using 3 or 4 spoonfuls to serve 1 person.
Nutrition Facts : Calories 366.6, Fat 19.1, SaturatedFat 7.7, Cholesterol 47.2, Sodium 1766.1, Carbohydrate 33, Fiber 3.1, Sugar 2.3, Protein 16.6
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