Prep 10 mins
Cook 20 mins
A delicious way to serve leftover corned beef...good for any meal of the day! Found this recipe online at Chow.com posted by Amy Wisniewski. The ingredients are per the posted recipe, but I really just used what looked right to me; adjust based on how much you have! I used one small cooked potato and the rest was uncooked. Also added some leftover cabbage that was cooked with the corned beef. Also added some garlic powder, so add what you like...
- 1 lb white potato
- 1⁄2 teaspoon salt, to taste (corned beef is already salty)
- 1⁄2 teaspoon black pepper
- 2 -3 teaspoons vegetable oil
- 1⁄2 cup yellow onion, finely chopped
- 4 ounces corned beef, finely diced (about 1 cup)
- Peel potatoes and grate on the large holes of a box grater. Add salt and pepper to taste and toss to combine; set aside.
- Heat oil in a medium nonstick pan over medium heat. Once shimmering, add onion and cook until soft, about 4 minutes.
- Sprinkle 1/2 of the potatoes over the onions and stir to combine. Press with a spatula into an even layer. Sprinkle all of the corned beef evenly over the potatoes, then top with remaining potatoes and press again with the spatula to form a large potato cake. Cook undisturbed until the underside is golden, about 10 to 12 minutes. (This is the key to helping it hold together, don't play with it!).
- To flip the rösti, place a large plate over the potatoes and invert onto the plate. Return the pan to medium heat and add remaining oil. Slide the rösti back into the pan, reshape if necessary with the spatula, and cook the second side until golden, about 10 to 12 minutes. Slide onto a cutting board, slice, and serve.