I’ve mentioned before we are lovers of all-things-potatoes; chipped, mashed, baked, roasted, scalloped, cheesed, twice-baked and stuffed as well as fried, it’s a given that nary a potato goes to waste in this house. And in fact, given a choice between potatoes and something sweet and I’ll choose a potato every time.
Mashed with a little butter (or more), a few pinches of salt and pepper and I’m a happy camper thank-you-very much; depending on my mood, I’ve also added ingredients such as sour cream, horseradish, heavy cream, chives or grated sharp cheese – all enjoyed with gusto by all who sat at our table. And I must admit that the perfect weekend breakfast includes a crispy-edged side of hashbrowns along with a perfectly fried egg and maybe a slice of bacon . . . or two.
Apparently the Swiss love their potatoes too – in the form of RostÏ – which to me, looks like one skillet-sized hashbrown. Research tells me that there really isn’t one definitive way of making a true RostÏ other than it involves potatoes and some form of fat as well as salt and pepper. There are recipes calling for raw shredded potatoes, some use par-boiled potatoes, some use a starchy potato (russets) while others use a waxy potato (Yukon Gold).
For me, it doesn’t really matter; just bring on the potato.
Disclosure: I am being compensated for sharing Sabra products with our readers; however, everything I write here are my own words, my own opinion, and my own experiences.
Swedish Rosti is fabulous topped with a fried egg for breakfast, lunch or dinner; here, I’ve topped with smoked salmon and a cucumber dill dip making it a great appetizer for parties – and will up your game in the tailgating department.
SWISS-STYLE ROSTI WITH SMOKED SALMON AND DILL
Makes 1 Rosti
- ½ teaspoon finely chopped rosemary
- 4 medium Russet potatoes (about 2 pounds), par-boiled, chilled and peeled
- ½ teaspoon kosher salt
- 2 Tablespoons duck fat, divided
- 2 Tablespoons unsalted butter, divided
- ½ cup smoked salmon
- ¼ cup Sabra Cucumber Dill Greek Yogurt Dip for topping
- fresh dill for topping
- Wash potatoes, place in a medium saucepan, add ½ teaspoon kosher salt and cover with water; bring to a boil, reduce heat and boil for 20-minutes. Remove from heat, drain and allow to cool for at least and hour in the refrigerator. Once cooled, remove skins and grate on the largest holes on a box grater
- In a 10-inch cast-iron skillet over medium-low heat, heat 1 tablespoon of butter and 1 Tablespoon duck fat; spread the potatoes evenly in the skillet, gently pat down, and cook for about 20 minutes or until golden brown on the bottom
- Cover the skillet with a large inverted plate and then turn the pan over to transfer the rösti onto the plate; add the remaining butter and duck fat to the skillet, slide the rösti back into the skillet, cooked side up and continue cooking until golden brown on the bottom, about 15-20 minutes more
- Transfer to a cutting board, top with smoked salmon and Cucumber Dill Greek Yogurt Dip, fresh dill if using and cut into wedges to serve