Potato Rösti (Or Beet or Carrot or Winter Squash)

“This is a delicious and simple potato cake that can be enjoyed warm or at room temperature. This recipe was found in Mark Bittman's How to Cook Everything. Edit: I've added a step to resolve the problem of the potatoes turning brown after being grated.”
READY IN:
26mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrub potatoes well and peel them if you prefer, though it's not necessary.
  2. Grate the potatoes using a food processor or by hand; place grated potatoes in cold water to prevent them from turning brown.
  3. When you're ready to cook the potatoes, drain well in a colander or strainer, place in clean tea towel and squeeze out the water.
  4. Heat a large cast iron or nonstick skillet over medium heat (I like how cast iron browns food).
  5. Toss potatoes in a large bowl with a generous amount of salt and pepper.
  6. Heat large cast iron or nonstick skillet over medium heat (I like how cast iron browns food), add 2 tbsp of oil or butter to skillet and heat (until the butter begins to turn brown, if using).
  7. Put potato mixture into skillet, shape into a circle and press down with a spatula.
  8. Turn heat up to medium high and cook, shaking pan occasionally, until the bottom of the potato cake is crisp (about 6 to 8 minutes).
  9. Slide potato cake onto a plate, top with another plate, invert plates.
  10. Add a bit more oil or butter to the skillet and slide the cake back inches.
  11. Cook until the second side is browned. You may have to adjust the heat. (about 5 to 10 minutes).
  12. Cut into wedges and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: