Gotta take the picture quick before they're all gone
Rosti (roo'-shhhh-tea) are shredded potato pancakes seasoned with bacon, onions and black pepper. Simple dishes executed well. easier said then done. I learned this dish when I was just pup in the kitchen. By learning I don't mean someone showed me and I then I made a couple. I made rosti everyday for five years cooking 50 to 100 lbs of potatoes a day.
This is pefect for Sunday morning breakfast. You can cook some ahead and leave in a warm oven while the family sleeps in. Plan ahead. You can make the bacon onion mixture whenever. Boil the spuds on Saturday.
Feed 4 to 6 comfortably with left over bacon onion mixture. Start the potatoes the night before. Only takes 10 -15 minutes cooking time. You will need a meat grinder or food processor, a good non-stick pan
For the potatoes
Wash approx 2 lbs of starchy potatoes, do not peel. Chef, Yukon Gold or Idahos will do. Simmer in salted water with a bay leaf if you have one. Test for doneness after 20 minutes with a paring knife. It should meet just a little resistance. Better to be undercooked than overcooked. Drain, layout in a single layer and cool overnight or at least 4 hours.
For the bacon onion mixture
Set oven @375
- 1/2 lb of cheap fatty smoked bacon. Bacon ends and pieces works well if you can find them Cut into small chunks kept very cold. The colder the meat the easier it will grind.
- 2 lbs of onions pelled and rough chopped
Using a meat grinder or food processor grind all this together into a heavy pan. Put it on the stove with a medium high flame and cook for 2 -3 minutes stirring often. the goal is to start some of the fat rendering from the bacon. Then its into the oven stirring every 30 minutes until it looks like this.
Peel and shred the potaoes on a box grater into a wide bowl.
Add 1/2 teaspoon sea salt and 10 good turns of fresh ground black pepper
Add 1/2 cup of the bacon mixture
Add fresh chopped parsley if have any
Toss it around careful not break up the strands of potato.
Cooking Rosti Potatoes
Heat up your skillet over moderate heat. Add a Tablespoon of vegetable oil, swirl around and add a big Tablespoon of butter and swirl. Be sure to twirl when you swirl. Add the potatoes into a nice even layer.
Note that I push all the potates into a mound in the center, nothing sticking up on the side of the pan. Pull the heat back to medium and continue cooking about 3 minutes shaking the pan from time to time. Once they are nice and golden brown on the side you cannot see flip them. To flip the rosti put a plate over pan and turn it over. Slide a little more butter into the pan and put the rosti back in. Cook about the same amount of time as the first side.