Recipe: Appetizing Potato Rosti/Pancake

Potato Rosti/Pancake. This is a dead simple recipe! Using essentially just potatoes, this recipe creates a beautifully clean taste, coupled with rosemary, its off the charts. Potato Rosti Recipe - How To Make Potato Pancakes - BEST Breakfast Recipe - Ruchi.

Potato Rosti/ Potato Pancake is a quick and easy breakfast recipe made by frying. The secret to the best potato rosti is not in the potato - it's clarified butter. If you like your Potato Rosti crispy instead of soggy, and deep golden instead instead of burnt, don't skimp on the fat. You can cook Potato Rosti/Pancake using 6 ingredients and 12 steps. Here is how you cook it.

Ingredients of Potato Rosti/Pancake

1. You need of Russet type potatoes.
2. It's of Eggs.
3. It's of Onion.
4. Prepare of Black Pepper.
5. It's of Cornflour.
6. It's of Butter to cook with.

Rösti or rööschti (Alemannic German: [ˈrøːʃti]) is a Swiss dish consisting mainly of potatoes, in the style of a fritter. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern. This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal.

Potato Rosti/Pancake instructions

1. Peel potatoes and place into bowl of cold water, there is around 11 small potatoes here but just portion out how many you need for the amount of people you are cooking for. Don't worry about exact ingredients, it all comes together in the end.
2. Grate potatoes into a bowl of cold water, grated potatoes take up a lot of space so use a large bowl.
3. Rinse and repeat to remove most of the excess starch, refill with cold water and leave whilst getting the rest of the items prepared.
4. Grate 1 medium onion.
5. Cut around 10 pieces of grease proof paper in squares.
6. Preheat pan and a medium low heat and place a nice amount of butter and a little bit of oil to stop the butter from burning.
7. Drain grated potato and transfer onto a clean tea towel to squeeze the water from the potatoes, try to remove as much water as possible.
8. Combine dried grated potato, grated onions, 2 eggs, Black pepper, and add a bit of cornflour or breadcrumbs to bind together. Don't add any salt to the potatoes as it will draw more water out and will be dripping everywhere, salt when it first hits the pan.
9. Once combined, grab a small hand full and push into a rough circle, it will fall apart easy if not handled carefully but that is what you want, you will have lots of nooks and crannies which will turn crispy as you cook.
10. They are patties are ready to cook, you can freeze them now if you would like to save for later. If not, place them carefully into the frying pan on a low heat, you want to cook these on a low heat just enough so the butter is slightly bubbling. Don't over crowd the pan to make flipping easier.
11. Only attempt to flip once you have a nice crust on the first side as it will hold it together a bit, flip very carefully. Salt generously.
12. Take your time to cook these, they take around 10-15 mins. Just don't undercook them.

Rosti is a Swiss potato dish perhaps best described as a cross between hash browns and a potato pancake. It's cut into wedges and served with sausages or other. Essentially a giant latke, rösti potatoes are the Swiss version of the classic potato pancake. Serve it topped with smoked salmon, sour cream with chives, or braised Savoy cabbage. Potato pancakes, raggmunk, draniki, deruny, latkes or boxties are shallow-fried pancakes of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasoning.