Swiss Rösti A Crispy Potato Pancake

By BobLongo

Ingredients

• 2 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 1/2 pounds yellow/golden potatoes, boiled in salted water until just tender, peeled and grated
• 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1/3 cup grated Gruyère cheese
• 2 spring onions, whites and 1 inch of greens sliced

Preparation

Step 1

1. In a large, nonstick frying pan, heat 1 tablespoon butter and the olive oil over medium-high heat. As the butter is melting, toss together the shredded potatoes, thyme, salt and pepper.
2. Spoon the potatoes into the frying pan and sauté for 1 to 2 minutes, making sure that all the potatoes have been coated with the oil.
3. Shape the potatoes into a pancake and fry on one side until golden brown, 10 to 15 minutes.
4. Place a flat plate over the top of the pan and invert the pan onto the plate. Return the pan to the heat, add a dab of butter if needed and then slide the rösti back into the pan, uncooked side down. Allow the potato pancake to cook for another 10 to 15 minutes, until that side has also browned.
5. A few minutes before removing the rösti, break off small pieces from the remaining butter and spread it around the edge of the potatoes.
6. To remove the rösti, place a serving platter over the top of the pan and invert it onto the platter. Spread the Gruyère cheese and spring onions over the top of the rösti. Serve immediately.
Serves 2