Leek Rosti

By á-174942

Ingredients

• 2 large Idaho potatoes
• Salt as needed
• Water to cover
• 2 tablespoons butter
• 1 cup chopped leeks, white part only
• Freshly-ground white pepper to taste

Details

Servings 4

Preparation

Step 1

Place the potatoes in a saucepan, cover with water and season with salt. Over medium heat, bring the water to a boil, reduce the heat to medium-low and cook until the potatoes are tender. Remove from the water and cool completely. Peel the potatoes and pass through a coarse grater.

In a large non-stick sauté pan, over medium heat, melt the butter. Add the leeks. Season with salt and white pepper. Sauté for 2 minutes. Add the potatoes and mix thoroughly.

Using the back on a wooden spoon press the potato mixture firmly into the pan. Reduce the heat to low and cook until the potatoes are crispy and golden brown.

Using a spatula, flip the potato cake over and continue cooking the other side. Add more butter if needed. Remove from the pan and slice into individual servings.

This recipe yields 4 servings.