Potato Rösti (Or Beet or Carrot or Winter Squash)

READY IN: 26mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Scrub potatoes well and peel them if you prefer, though it's not necessary.
  • Grate the potatoes using a food processor or by hand; place grated potatoes in cold water to prevent them from turning brown.
  • 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.
  • Heat a large cast iron or nonstick skillet over medium heat (I like how cast iron browns food).
  • Toss potatoes in a large bowl with a generous amount of salt and pepper.
  • 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).
  • Put potato mixture into skillet, shape into a circle and press down with a spatula.
  • 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).
  • Slide potato cake onto a plate, top with another plate, invert plates.
  • Add a bit more oil or butter to the skillet and slide the cake back inches.
  • Cook until the second side is browned. You may have to adjust the heat. (about 5 to 10 minutes).
  • Cut into wedges and serve.
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