Tuesday, July 28, 2015

Cheese Rosti

Swiss style hash browns--yum!


  • 2 Russet potatoes,  peeled, grated and squeezed dry
  • 1/4 cup finely minced  or grated onion
  • 1/3 cup shredded  imported Swiss cheese
  • salt and  pepper to taste
  • 2-4 tablespoons vegetable oil (depends on pan size really)
  • pinch  paprika and/or fresh thyme sprig for garnish (optional)
  1. Heat the oil in a large nonstick skillet (8  inches is fine, but you can use bigger with a little extra oil)
  2. Sprinkle the potatoes and onion into the pan in a large circle.
  3. Shore  up the sides of the circle with a spatula,  then press it flat with the spatula.
  4. Season t he top with salt and pepper.
  5. Cook on low for about 10  minutes, undisturbed.
  6. Flip the pancake with an extra large pancake spatula, -or- you can  put a stoneware plate in there upside down, press it down and flip the skillet over and slide it back in, but please have strong wrists and don't make a mess or burn yourself  please. 
  7. Sprinkle the browned  side with the cheese and cook on low another 10 minutes.
  8. Slide onto a plate, sprinkle with paprika and thyme, slice and serve.

1 comment:

  1. Great rosti! I need to practice my technique (at least it all landed IN the pan, even if it broke into pieces!), but the flavor was delicious. I used both the paprika and the thyme, which was fresh from the garden - we especially enjoyed the thyme addition. Thanks for sharing! Made for CQ2 - Starrynews


Thank you for your comment! ~Sue