Rösti
Don’t be intimidated by the name. Simply put, this is really just a big hash brown potato. This is a great breakfast dish with eggs and bacon or you can serve it up as a side dish for dinner.
Serves 4 Prep time: 15 min Cook time: 20min
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1 large russet potato peeled (about 1 lb)
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½ cup finely diced onion
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2 green onions finely sliced
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1 tbsp minced lemon rind
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2 tbsp minced dill
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½ tsp salt and ¼ tsp pepper, or to taste
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2 tbsp olive oil
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2 tbsp butter
Grate the potato on the large part of a grater into a large bowl. Add onion, green onion, lemon rind, dill, salt and pepper.
Note: I like to use a seasoned 8” cast iron pan for this recipe, but a non-stick pan works just as well.
Heat the pan over medium heat and add one tablespoon of the olive oil and one tablespoon of the butter.
When butter is melted, tilt the pan to coat the bottom and half an inch up the sides of the pan. Return the pan to the heat. Add the grated potato mixture and use a spatula to spread it evenly over the bottom of the pan, pressing it down to ensure even cooking. Allow to cook on one side for about 4-5 minutes. Check the color of the potato cake by lifting it with the spatula and checking the color. Cook until it is a golden brown.
Using a spatula, loosen the potato cake on all sides. Carefully, slide the potato cake out of the pan and onto a plate, cooked side down. Place another plate turned upside down over the plate with the potato cake and flip it so the cooked side is up. Add the additional one tablespoon of oil and butter to the pan, tilt the pan to coat the bottom of the pan. Return the potato cake to the pan by sliding it off the plate raw side down. Cook for 4-5 min until golden brown on the second side.
Slide back onto the plate, cut into wedges and serve.
