It’s unbelievable that I took so long to post this – it’s the single most popular thing I made [every. single. day] , other than maybe my pancakes. Monika wrote and asked for it – so here you go – a yummy breakfast potato dish, just in time for the weekend!
Mostly I give the recipe as I’m making it – inevitably there’s a guest hanging over the kitchen island while I am making breakfast. And I so love chatting in the morning [snort]
Believe me this is dead simple: Literally 3 ingredients, plus seasoning.
Shredded Potato, Green onions, and butter or coconut oil. That’s it.
Use about 2 Yukon Gold potatoes per person unless they’re huge ones (the potatoes not the people).
I have made rosti with Russet potatoes and it works, but not as good as the Yellow Flesh/Yukon Gold. I made it with White potatoes once and it turned out like craft glue.
Use coarse sea salt and ground black pepper. Add a little garlic powder too if you wish. Trust me, the COARSE SEA SALT makes all the difference.
Crunchy Morning Goodness
Mostly I make a big rosti and serve it family style. Sometimes though I have a single customer to serve, so in that case I typically serve it plated.
FOOTNOTE: Recently I tried making this the traditional Swiss way: parboiled the potatoes and then shredded them. I thought it was pretty nice but Jim said he prefers it “my way”
LOW FAT OPTION: I use Coconut oil sometimes – especially if people are dairy intolerant. It crisps up real nice but you do get the coconut taste. Bonus for me. Jim says he prefers it with butter.
Riverview World Famous Potato Rosti
- 4 yellow flesh potatoes
- 2 green onions
- 2 tbspn butter
- ½ tspn coarse rock salt
- pepper to taste
- grate potatoes *I use my foodprocessor
- chop green onions
- rinse potatoes and then squeeze as much water out of it as you can. I use a silicone spatula and a big sieve. You can blot them with paper towel too.
- mix potato and green onion with pepper and coarse salt. Ass garlic powder if you wish.
- melt half the butter in a skillet
- add rosti mixture to skillet and spread out on the bottom of the skillet in a thin layer
- Once the bottom is crunchy, take a dinner plate the size of the inside of your skillet and use it to flip the whole rosti over.
- Add the other tablespoon of butter to fry the 2nd side.
- It's done when both sides are golden and crunchy