ROESTI
This is a simple Swiss side dish. Do not forget to cook the potatoes at least a day beforehand. Do not stir the Roesti because it will be prevented from forming its crust. Add finely chopped, lean bacon, sliced onions, or thinly sliced cheese for other variations.
Provided by Cindy Krafft
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 9h10m
Yield 6
Number Of Ingredients 4
Steps:
- Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight.
- Peel and grate the potatoes into a large bowl.
- Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.
Nutrition Facts : Calories 186 calories, Carbohydrate 31.1 g, Cholesterol 15.5 mg, Fat 5.9 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 3.7 g, Sodium 436.1 mg, Sugar 1.6 g
ROSTI WITH SAUSAGE AND ONION
Make and share this Rosti with Sausage and Onion recipe from Food.com.
Provided by Anoint_lamb
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Grate potatoes.
- Brown sausage in a non-stick skillet until no pink is left, (not until crunchy) Drain grease from sausage.
- Add grated potatoes to sausage in hot skillet.
- Cook and turn regularly on medium to high heat for 30 to 45 minutes.
- Salt liberally, add pepper if desired.
- Dice one or two onions.
- Add to mixture.
- Continue to turn and brown for 15 minutes, flattening into the skillet.
- Traditional Swiss rosti is served as a big flat brown cake on a round plate.
- To serve, invert a plate on top of potatoes in skillet, then turn the skillet upside down.
- Wala!
Nutrition Facts : Calories 366.1, Fat 21.9, SaturatedFat 7.4, Cholesterol 43.9, Sodium 698.4, Carbohydrate 30.1, Fiber 3.6, Sugar 2, Protein 12.3
POTATO ROESTI
Steps:
- Combine potatoes and onions in a tea towel. Squeeze as much liquid as possible from the mixture. In a large mixing bowl, combine this mixture with the oil and divide into four equal parts.
- In a 10-inch non-stick saute pan melt 1/2 a tablespoon of butter. Season one part of potato mixture with salt and pepper and spread into a thin layer in the pan. Brown for 5 to 7 minutes. Invert the roesti onto pan lid and remove pan from heat. Add additional 1/2 tablespoon of butter to the preheated pan. Slide roesti into pan raw side down and brown for an additional 5 to 7 minutes. Remove to a rack and hold in a warm oven. Repeat previous steps for remaining potato mixture.
RöSTI POTATOES WITH SAUSAGE
Delicious potatoes with sausage--perfect for a quick and easy weeknight meal!
Provided by Terri Frank Ramseyer
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Cook smoked turkey sausage slices in a skillet over medium heat until browned on both sides, about 8 minutes.
- In a separate pan, cook fresh hash brown potatoes in butter and olive oil until starting to brown. Add eggs and stir constantly until eggs appear to be mostly cooked, but not over-cooked. Add browned Smoked Turkey Sausage to hash browns.
- Sprinkle in the shredded cheese and gently stir until melted.
Nutrition Facts : Calories 631.8 calories, Carbohydrate 33.9 g, Cholesterol 306.2 mg, Fat 37.5 g, Fiber 3.5 g, Protein 40.1 g, SaturatedFat 16.7 g, Sodium 1183.5 mg, Sugar 2.4 g
ROASTED ITALIAN SAUSAGE AND POTATOES WITH MUSHROOMS AND PEPPERS
This is loosely adapted from Judith M. Fertig's recipe in Prairie Home Cooking. The original did not have any cheese or herbs. Either sweet or hot sausages will do; I've also made it with bratwurst. This is a very easy dinner, very nice for cold weather.
Provided by Chocolatl
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Combine herbs, olive oil, salt,pepper and potatoes and toss to mix.
- Place sausages and potatoes in large baking or roasting pan.
- Roast at 400° for 30 minutes, or until just beginning to brown, turning several times.
- Add a little more oil if the potatoes appear to be drying out.
- Add remaining vegetables and roast 45 minutes more, turning occasionally, until potatoes are brown on the outside and tender on the inside.
- Sprinkle with mozzarella and return to oven just until cheese is melted.
Nutrition Facts : Calories 656.8, Fat 35.2, SaturatedFat 11.6, Cholesterol 64.7, Sodium 1394.1, Carbohydrate 56.8, Fiber 8.6, Sugar 10.1, Protein 31.1
RöSTI POTATOES
Steps:
- Preheat the oven to 400°F. Shred the potatoes on the large holes of a box grater. Wrap the potatoes in a clean kitchen towel; squeeze out the liquid. Place in a medium bowl; toss with salt and pepper.
- Heat half the butter in a 9- or 10-inch ovenproof nonstick sauté pan over medium-low heat. Spread the potatoes in the pan evenly; press down with a spatula to flatten the cake. Cook until the bottom is golden and turning crisp, about 18 minutes.
- Remove the pan from the heat. Invert the cake onto a plate; slide back into the pan. Return to heat, and spoon the remaining butter around the edges of the pan. Cook until the other side begins to get crisp, about 10 minutes, shaking the pan several times to loosen the cake.
- Transfer to the oven until cooked through and tender in the center, about 12 minutes. Cut into wedges, and serve.
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- Buy the right Rösti potatoes. The core ingredient for Rösti is, of course, the potatoes. In Switzerland, they make it easy by selling potatoes specifically labeled for Rösti, usually in the red bag (blue is for starchy, green for waxy).
- Use pre-packaged Rösti if you’re in a hurry. When I first moved to Switzerland, I was horrified to learn that many of my friends used the par-boiled pre-grated Rösti packs you can buy at any grocery here.
- Skip pre-boiling the potatoes (sorry, not sorry!) Traditional Rösti recipes have you to parboil the potatoes the night before and cool them overnight before grating them.
- Grate the Rösti potatoes with food processor. Most people grate the potatoes by hand on a grater with large holes, called a Rösti-Raffel in Switzerland.
- Smash the Rösti while frying. When you first put the potatoes in the pan and occasionally during frying, smash down the potatoes with your spatula, creating a nice compact circle.
- Be patient! You have two goals when cooking Rösti. You need to crisp each side to golden brown and cook the middle enough to be luscious but not mushy.
- Add lots of butter to make it super crispy. Many Rösti recipes have you continually drop small pads of butter around the sides of the pan to help with crisping.
- Don’t stress when flipping the Rösti. You’ll need to flip the Rösti once during frying, so both sides get crispy. It can be difficult, with the Rösti often breaking apart during the flip.
- Cook more Rösti than you think you need. You need to cook a lot of Rösti, especially if it’s meant as the main dish. I use 2-3 potatoes per person or about 300-400g per person.
- What to serve with Rösti? Be creative! In the Swiss mountains, Rösti usually comes with a fried egg, bacon/speck, and/or cheese. At a Swiss restaurant, Rösti is often served with sliced veal in a cream sauce, aka Kalbsgeschnetzeltes.
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