Best Roesti Recipes

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.

SWISS POTATO ROESTI - COOK'S ILLUSTRATED

Steps:

• Run potatoes through the large shredding disk of a food processor. (If using a box grater, shred potatoes lengthwise so you are left with long shreds.).
• Place potatoes in a large bowl and fill with cold water. Using hands, swirl to remove excess potato starch, then drain in strainer.
• Transfer half of potatoes from strainer to the center of a clean kitchen towl. Gather ends together and twist as tightly as possible to expel maximum moisture.
• Wipe bowl dry. Transfer potatoes to bowl and repeat process with remaining potatoes.
• Sprinkle salt, cornstarch, and pepper to taste over potatoes. Using hands or fork, toss ingredients together until well blended.
• Melt half of the butter (2 tablespoons) in a 10-inch nonstick skillet over medium heat. When foaming subsides, add potato mixture and spread into even layer. Cover and cook 6 minutes. Remove cover and, using spatula, gently press potatoes down to form round cake. Cook, occasionally pressing on potatoes to shape into uniform round cake, until bottom is deep golden brown, 4 to 6 minutes longer.
• Shake skillet to loosen roesti and slide onto large plate. Add remaining 2 tablespoons butter to skillet and swirl to coat pan. Invert roesti onto second plage and slide it, browned side up, back into skillet. Cook, occasionally pressing down on cake, until bottom is well browned, 7-9 minutes. Remove pan from heat and allow cake to cool in pan for 5 minutes. Transfer roesti to cutting board, cut into 4 pieces, and serve immediately.

ROESTI SWISS HASHBROWNS

Steps:

• Grate Potatoes using a hand grater.
• Melt 3 Tb butter over medium heat, in an 8" non-stick saute pan, then add grated potatoes. Sprinkle with salt.
• Stir potatoes to coat evenly with butter. Pat the potatoes into a cake about 1" thick. Let cook for 10 minutes. Cover and cook for another 5-10 minutes or until the bottom is golden brown.
• Place a plate over the top of the pan and invert the pancake. Add 1 Tb butter and put the pancake ( uncooked side down) in the pan.
• Cook for 15 minutes, pressing down once or twice to get more of a pancake. Cover and cook for 5 more minutes or until the bottom is golden brown.
• slide pancake onto plate and cut into wedges. Sprinkle with more salt and pepper to taste.

RöSTI (ROESTI)

Steps:

• Peel the cooked potatoes and grate them through a coarse grater.
• Slice the onions into thin wedges.
• Melt the butter in a non-stick frying pan and add the onions and sweat them until they look glassy and transparent.
• Add the grated potatoes and the salt and stir through.
• Fry while stirring them around in the pan for about 3 to 5 minutes.
• Press together to form a flat cake and fry over medium heat until there is a golden crust on the bottom.
• Place a serving platter on the pan and turn the pan upside down, so the Roesti falls on the platter with the crust on top.
• Serve immediately.

BEET ROESTI WITH ROSEMARY

Steps:

• Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a 12-inch nonstick skillet over medium heat.
• Toss the grated beets in a bowl with the chopped rosemary, salt, and pepper. Add about half the flour; toss well, add the rest of the flour, then toss again.
• Put the butter in the skillet and heat until it begins to turn nut-brown. Scrape the beet mixture into the skillet and press it down with a spatula to form a round. With the heat at medium to medium-high-the pancake should be sizzling gently-cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 8 to 10 minutes. Slide the cake out onto a plate, top with another plate, invert the two plates, and return the cake to the pan. Continue to cook, adjusting the heat if necessary,. until the second side is browned, another 10 minutes or so. Garnish, cut into wedges, and serve hot or at room temperature.

OEPFELBROEISI (APPLE ROESTI)

Steps:

• Melt butter in a large skillet over medium-high heat. Lightly brown the bread in the butter. Stir apples, sugar, and raisins into pan, reduce heat to medium-low, cover, and cook until a light crust forms on the underside, about 10 minutes. Flip the roesti onto a serving plate, cut into wedges, and sprinkle with cinnamon sugar before serving.

ROESTI

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.