Rösti is a German/Swiss traditional potato dish. The secret to making this is to squeeze out as much of the moisture from grated potatoes as you can. In this version, I add shredded onion and then cook the potatoes until golden brown. Once they are cooked, I added fresh eggs on top which made a hearty breakfast. Rösti are a delicious side dish for any kind of meal, including dinner. Enjoy!
Adapted from foodiewife-kitchen.blogspot.com
Yukon Gold Potatoes, grated
onion, finely grated
Tbsp olive oil
pat unsalted butter
salt & pepper, to taste
Helpful equipment: Potato ricer (easy way to remove excess moisture) or cheesecloth or tea towel Box grater or food processor with a shredding blade Wash potaotes (I don't peel them, unless you are using Russets) and grate Squeeze out as much moisture as you can (to avoid gummy potatoes). Add grated onion (if using) Add olive oil, pepper and go easy on adding salt (you can always add more). Toss to combine. Heat a skillet, with about 2-3 tsp olive oil on medium heat until it is rippling and just starting to smoke. Add the pat of unsalted butter (for flavor). Evenly distribute the potatoes and allow to cook until golden brown. Press down with a large spatula (I use a bacon press to weight it down). Flip over and continue to cook until golden brown. Total cooking time is approximately 20 minutes. If desired, crack 4 eggs on top and cover. Allow to cook for 3-4 minutes longer and serve. Otherwise, you can cook eggs separately and serve.