1 - I've only used the first recipe which, with all the details, seems a bit precious, but it is interesting to note that the second recipe does not mix in any kind of oil in the potatoes before frying, and it only uses vegetable/olive oil. This is a TESTING point.
2 - Yeah, I'm gonna make this more. I've discovered the joys of mechanization which I've resisted for a long time. Grating the potatoes with a food processor is not only really quick, but also helps to have long strands of grated potato, which is a plus. The recipe is a lot simpler than either of the above Web sites propose, so I'm just gonna rewrite it for myself.
3 - I've only ever served this with eggs but they really are like really good hashbrowns, so whatever you eat with hashbrowns, or latkes, even, you can eat with this.
4 - Trying with an 8"pan. Mixed in a little Jerusalem artichoke to make up 2lbs. Both worked well (the artichoke wasn't really noticeable). The browning was really good, but I think we both prefer the bigger pan for more browned surface area.
1kg/ 2 lbs. potatoes, peeled or skin on, grated
1/2 tsp salt
1/2 tsp black pepper
2 Tbsps. mild veg oil
1+1 Tbsp. (½ oz/14gr+½ oz/14gr) butter
- Squeeze out excess liquid from the potatoes by taking handfuls of the grated stuff and squeezing out as much liquid as possible. The more dry the raw potato is, the easier it is to have a crisp pancake.
- Toss thoroughly in a large bowl with salt, pepper and oil.
- Melt 1 Tbsp. of the butter in a (size?) fry pan, allow it to froth and wait for the frothing to quiet down like when you make browned butter.
- Add the potato just as the milk solids in the butter starts to colour. Don't pack the potato down and make sure to distribute it evenly. You should have about 1" of raw potato. Take the time to tidy the edges a bit.
- Turn down the temperature to med-low and set the timer for 10 minutes. Start checking after 8 minutes to make sure you don't burn the potato.
- Meanwhile, lightly butter a plate.
- When the bottom of the rösti is brown, make sure it's loose from the pan, perhaps by running a spatula underneath it or shaking the pan. Upturn the plate on top of the rösti, hold firm with your hand, grab the handle of the pan and flip the rösti onto the plate. Remove the pan. The rösti should just drop onto the plate
- Melt the second Tbsp of butter in the pan and do the frothing thing again.
- Slide the rösti into the pan and cook for another 8 to 10 minutes, or until golden and crispy.
- Remove from the pan, cut up and serve immediately.
Ideas for fixings
- 2 scallions, white and light green parts thinly sliced
- Fried, poached, or soft boiled eggs
- Crème fraîche, sour cream, or Greek yogurt
- Applesauce
- Smoked salmon
- Sliced avocado
- Thinly sliced ham or prosciutto
- Grated gruyere or other firm cheese
- Goat cheese, feta, or other soft cheese
- Minced fresh chives, dill, basil, parsley, or mint
- Cooked and crumbled bacon
- Sauerkraut, pickled vegetables, cornichons, or kimchi
- Bratwursts or breakfast sausages
- Hot sauce, Sriracha, or chili crisp
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