The Perfect Crispy Potato Rosti For Brunch
A Swiss delicacy which is a crispy skillet of cheesy fried potatoes
Equipment
- Vegetable Grater
- Salad Spinner
- Mixing Bowl
- Peeler
- Non-stick Skillet
- Spatula (flat)
Ingredients
- 3 large potatoes
- 2 tbsps mozzarella cheese optional
- 1 tsp pink salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp chilli flakes
- 1 tsp oregano
Instructions
- Peel and shred the potatoes in a bowl of ice cold water. Add 1/2 tbsp of salt and give it a few stirs. Let this soak for about 10 minutes
- Drain the cold salt water and place the potatoes in the salad spinner to remove the excess water (see notes above - this is important for maximum crispiness)
- In a mixing bowl, add the potatoes and season with salt, pepper, chilli flakes, garlic powder and oregano (mozzarella cheese is optional). Mix all together
- In a large non-stick skillet, add 1 tsp of avocado oil or butter and let it heat up over medium heat.
- After a minute, pour in half the seasoned, non-starchy potato mixture. Flatten & shape the mixture in the skillet to create a circle. You don't want to make this too thin, but not too thick either. It should be about 1/2 an inch in height.
- Let this cook on one side for about 3-5 minutes, or until light brown. Gently use a flat spatula/utensil and lift the rosti upwards, ensuring it does not stick to the skillet.
- Once you can move the rosti around the skillet, flip it over to the other side. You can do that chef style, or you can simply use a plate over the skillet, turn the skillet over, then place the rosti back on the skillet from the plate. Whatever works for you. You just want to avoid breakage.
- Once both sides are beautifully light brown and crispy, place the rosti onto a plate and start cooking the other half of the mixture the same way.
- Garnish with an avocado rose, poached egg or some gherkins. Pair your favourite sauce when eating this rosti.
- Take a pic and tag 'The Veggie Wifey'!