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This Swiss style potato hash brown is such a delicious, easy meal, that I often turn to when hunger strikes. filling, healthy, and super cheep to make!
1 medium potato shredded
tbsp minced onion
tsp garlic
salt to taste
sprinkle of crushed red pepper or black pepper to taste
2 eggs
S&P to taste
sprinkle the spices into the potato shreddings and mix lightly, pull it into a ball.
In a pan add 2 tbsp oil, and heat over high heat, add the potato and form into a rough disk, pressing the edges gently, let cook over medium high, for at least five minutes, if it's browning too fast, it's too hot, a good deep brown, is desired, but if you fry too hot, the insides won't cook properly. flip once, press lightly into the pan, and cook for another five minutes.
in a separate pan, fry two eggs, alternatively fry the eggs in the same pan, as soon as the rosti is done. the taters will be hot for several minutes so it's ok.
I happened to have a very small nonstick sauce pan, that two eggs fits the bottom of nicely, adding butter and over medium high heat, I cracked in the eggs, clapped a lid down, with a sprinkle of water, and steamed the eggs from above, to get that lovely gentle over easy. which was super easy! gooey yolk is soooo tasty eaten together with the Rosti. hope you enjoy!
1 medium potato shredded
tbsp minced onion
tsp garlic
salt to taste
sprinkle of crushed red pepper or black pepper to taste
2 eggs
S&P to taste
sprinkle the spices into the potato shreddings and mix lightly, pull it into a ball.
In a pan add 2 tbsp oil, and heat over high heat, add the potato and form into a rough disk, pressing the edges gently, let cook over medium high, for at least five minutes, if it's browning too fast, it's too hot, a good deep brown, is desired, but if you fry too hot, the insides won't cook properly. flip once, press lightly into the pan, and cook for another five minutes.
in a separate pan, fry two eggs, alternatively fry the eggs in the same pan, as soon as the rosti is done. the taters will be hot for several minutes so it's ok.
I happened to have a very small nonstick sauce pan, that two eggs fits the bottom of nicely, adding butter and over medium high heat, I cracked in the eggs, clapped a lid down, with a sprinkle of water, and steamed the eggs from above, to get that lovely gentle over easy. which was super easy! gooey yolk is soooo tasty eaten together with the Rosti. hope you enjoy!
Category Photography / Still Life
Species Unspecified / Any
Size 1200 x 800px
File Size 455.7 kB
Rosti! COOLNESS! Wuffy just learned a new name for this!
Vrghr has been making something similar, but called it "hash browns and eggs".
Though the names are so different, the technique and ingredients are quite similar. Wuff uses shredded "hash brown" potatoes. Formed them more or less into an oblong mass than a disk. But fried them with garlic, onions and butter or oil until crisp and brown on the outside, tender in the middle, just like yours. And then cracked the eggs on top.
You're definitely right about the way the gooey yolk complements the potatoes! Yum!
In a similar technique (complete with the same little skillet and everything!), wuff also loves to substitute corned beef hash for the potatoes. Start by stirring the hash up some so that it all cooks, but finish by forming it into a disk and letting it crisp on the bottom. A sprinkle of water and cracked eggs on top, and cover to let the eggs steam.
To plate, take a plate and flip it upside down on top of the skillet, then flip skillet and plate over and tap a couple times so the whole thing releases onto the plate.
The eggs will "hide" beneath the layer of the fried hash, but they're still nice with runny yolks. Eat with toast, cutting into the meat and eggs so the yolks run and mix with the hash. Take a bold bite of the eggs and hash mixed with a chomp of toast, and it's heavenly! *grins*
Thanks for the posting!
Vrghr has been making something similar, but called it "hash browns and eggs".
Though the names are so different, the technique and ingredients are quite similar. Wuff uses shredded "hash brown" potatoes. Formed them more or less into an oblong mass than a disk. But fried them with garlic, onions and butter or oil until crisp and brown on the outside, tender in the middle, just like yours. And then cracked the eggs on top.
You're definitely right about the way the gooey yolk complements the potatoes! Yum!
In a similar technique (complete with the same little skillet and everything!), wuff also loves to substitute corned beef hash for the potatoes. Start by stirring the hash up some so that it all cooks, but finish by forming it into a disk and letting it crisp on the bottom. A sprinkle of water and cracked eggs on top, and cover to let the eggs steam.
To plate, take a plate and flip it upside down on top of the skillet, then flip skillet and plate over and tap a couple times so the whole thing releases onto the plate.
The eggs will "hide" beneath the layer of the fried hash, but they're still nice with runny yolks. Eat with toast, cutting into the meat and eggs so the yolks run and mix with the hash. Take a bold bite of the eggs and hash mixed with a chomp of toast, and it's heavenly! *grins*
Thanks for the posting!
yus! very tasty, and very similar to a hash brown. but hey, so's a potato latke, they're all....really very similar creations. I've never been too fond of corned beef, so the hash version of it, I might try someday, but it doesn't call out to me. I promise I'll try it though, might like it!
*ruffles up a wuff*
*ruffles up a wuff*
*half-closes his eyes blissfully as his fur is ruffled, one hind leg lifting and kicking a bit as fingers find "that spot" along his broad back* Mmmmm.
Glad you mentioned the latke! Wuff loved those "potato tortillas" *grins* Well, it's kinda what they look like, right?
One of the treats wuff made and enjoyed using those was slices of sweet ripe pears, placed on top of a layer of soft brie cheese spread on the latke. The pungent, rich cheese flavors mixed with sweet, light fruit and the moist subtle flavor and delicate texture of the latke was a really yummy appetizer and snack.
Vrghr hasn't made those in quite a while! Need do some up soon, now that you reminded wuffy!. *grins*
Glad you mentioned the latke! Wuff loved those "potato tortillas" *grins* Well, it's kinda what they look like, right?
One of the treats wuff made and enjoyed using those was slices of sweet ripe pears, placed on top of a layer of soft brie cheese spread on the latke. The pungent, rich cheese flavors mixed with sweet, light fruit and the moist subtle flavor and delicate texture of the latke was a really yummy appetizer and snack.
Vrghr hasn't made those in quite a while! Need do some up soon, now that you reminded wuffy!. *grins*
I don't doubt that it's possibly that, their usage, and origins are broad, though originating, and seemingly quite popular in Switzerland. however Wikipedia notes that it's often formed into a patty like I make mine, using shredded potatoes, fried in oil. if I recall right, they're sometimes made REALLY big, and then shared like pizza wedges, which is what you're thinking.
though Wikipedia says they tend to be between 2 and 10 cm mine...are usually a few more than that, but then, I've got this adorable nonstick skillet, and I think it's either 12 or 14 cm, and it's just perfect for making Rosti!
*rubrubs a kekmew* nice to have you pop in though, fellow cookin kitty!
though Wikipedia says they tend to be between 2 and 10 cm mine...are usually a few more than that, but then, I've got this adorable nonstick skillet, and I think it's either 12 or 14 cm, and it's just perfect for making Rosti!
*rubrubs a kekmew* nice to have you pop in though, fellow cookin kitty!
That sounds more like a giant hash brown or a potato pancake. My understanding is that a traditional rosti has a combination of cooked potato or mashed potato and freshly grated potato. It was designed to use up left overs
Personally I don't care what you call it as I love this one that you have made. I've seen a huge variety and every one adds their own twist. What I like most is it simple, ease of construction and above all delicious. My mum used to make these all winter long for weekend breakfasts. This is a time that we had the wood stove running, dad would grate the spuds while she seasoned up her iron pan and got it to the right temperature. This photo and recipe are a reminder for me of family times gone past and I thank you for it.
*hugs*
Personally I don't care what you call it as I love this one that you have made. I've seen a huge variety and every one adds their own twist. What I like most is it simple, ease of construction and above all delicious. My mum used to make these all winter long for weekend breakfasts. This is a time that we had the wood stove running, dad would grate the spuds while she seasoned up her iron pan and got it to the right temperature. This photo and recipe are a reminder for me of family times gone past and I thank you for it.
*hugs*
definitely my pleasure. and from what I've gathered of Rosti in my brief look, is that it's originally swiss, there are many MANY variations, and each one is different.
case in point, the first time I saw it, it looked just like mine. I saw many recipes online, some calling for boiled, and this and that...I...maybe I lost something in the mix, by doing it all fresh, and on the spot, but I dislike all the preperation, and I feel this version is quick and easy. I'm glad it gave you warm happy memories, hon. that's the highest praise for a cook, by far.
case in point, the first time I saw it, it looked just like mine. I saw many recipes online, some calling for boiled, and this and that...I...maybe I lost something in the mix, by doing it all fresh, and on the spot, but I dislike all the preperation, and I feel this version is quick and easy. I'm glad it gave you warm happy memories, hon. that's the highest praise for a cook, by far.
Yeah pretty much. We usually made them less pancake-y at home, but I've seen it like that at fairs or in restaurants, so it's OK, at least looks like the real deal. Dunno if other people usually take fryed eggs on them, but heh, why not. We usually ate it with some ragout and meat sauce, maybe a bit of sauerkraut, but again, I dunno if that was just at our family, I guess you can side it with whatever you like :)
Whoo, my national dish right there. Did you know there was a ditch called the röschtigraben in switzerland seperating the german part from the italian one, because those plebs down below there don't like rösti?
http://en.wikipedia.org/wiki/R%C3%B6stigraben
but you can't have a real rösti without The Best Seasoning Ever Concieved[TM], namely Aromat: http://en.wikipedia.org/wiki/Aromat
Now try fondue and raclette!
http://en.wikipedia.org/wiki/R%C3%B6stigraben
but you can't have a real rösti without The Best Seasoning Ever Concieved[TM], namely Aromat: http://en.wikipedia.org/wiki/Aromat
Now try fondue and raclette!
raclette is basically, you have a grill on the table, ans you shove little pans under it, in which you put cheese (and, if you like, pepper, tomato slices, onions, whatever). as soon as the cheese is molten and has a golden crust, you take it out, scrape it onto boiled taters on your plate and eat that together, rinse, repeat.
Often, the topside of this grill can be used for meat, too.
Now, with my brilliant knowledge of english, this probably sounded weird as fuck. therefore, a vid: https://www.youtube.com/watch?v=xP2s58QmZTs (just saying.. the cheese in this vid nearly makes me barf.. That's NOT raclette cheese.. It's that artifical stuff you call "swiss cheese" over there I guess. anyway, vid shows the rest)
Traditionally, you actually put half of the cheese wheel under a heating lamp and scraped it off, like you see here: https://www.youtube.com/watch?v=5uIEMA88_MQ
though maybe restaurants and rich people do it likje that, we common folks use the grill above
Aromat.. I can't describe what it tastes like, I only know there's virtually nothing that does not get better with it on. Besides, maybe, ice cream
Often, the topside of this grill can be used for meat, too.
Now, with my brilliant knowledge of english, this probably sounded weird as fuck. therefore, a vid: https://www.youtube.com/watch?v=xP2s58QmZTs (just saying.. the cheese in this vid nearly makes me barf.. That's NOT raclette cheese.. It's that artifical stuff you call "swiss cheese" over there I guess. anyway, vid shows the rest)
Traditionally, you actually put half of the cheese wheel under a heating lamp and scraped it off, like you see here: https://www.youtube.com/watch?v=5uIEMA88_MQ
though maybe restaurants and rich people do it likje that, we common folks use the grill above
Aromat.. I can't describe what it tastes like, I only know there's virtually nothing that does not get better with it on. Besides, maybe, ice cream
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